Chinese Moo Goo Gai Pan

  • PrepTime: 15 Mins
  • CookTime: 7 Mins
  • TotalTime: 22 Mins


  1. For the Marinade
  2. 2 tablespoons soy sauce
  3. 1 tablespoon rice wine (or dry sherry)
  4. Few dashes sesame oil
  5. 1 tablespoon cornstarch
  6. 3/4 pound boneless, skinless chicken breasts (cut into thin strips or chunks)
  7. For the Vegetables
  8. 1 cup fresh button mushrooms
  9. 1/2 cup canned bamboo shoots
  10. 1/2 cup canned water chestnuts
  11. 2 slices ginger
  12. 1 garlic clove
  13. For the Sauce
  14. 1/2 cup chicken stock
  15. 2 tablespoons oyster sauce
  16. 1 teaspoon sugar
  17. 1 tablespoon cornstarch
  18. 3 tablespoons oil (for stir-frying, or as needed)


  1. Gather the ingredients.
  2. In a large bowl, whisk together the soy sauce, rice wine or dry sherry, sesame oil, and 1 tablespoon cornstarch until smooth.  
  3. Add the chicken strips or chunks, making sure to coat all sides, and marinate the chicken for 15 minutes at room temperature.
  4. Gather the ingredients.  
  5. While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices.
  6. Drain and rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste.
  7. Slice and chop the ginger.  
  8. Peel and mince the garlic clove. 
  9. Gather the ingredients.
  10. In a small bowl, whisk together chicken stock, oyster sauce, sugar, and 1 tablespoon cornstarch until smooth and set aside.
  11. Heat a wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
  12. Add remaining 1 tablespoon of the oil. Add the ginger and garlic, and stir-fry briefly.
  13. Add the mushrooms and stir-fry for several seconds.
  14. Then add bamboo shoots and water chestnuts. Stir-fry briefly.
  15. Give the sauce a quick re-stir, then make a well in the middle of the wok and add the sauce. Cook, stirring until the sauce is thickened.
  16. Return chicken to wok. Mix together and heat through.
  17. Serve hot and enjoy!


  1. You can use chicken broth instead of chicken stock. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. 
  2. Another variation is to boil the mushrooms in the chicken broth before stir-frying.