What Is Moo Goo Gai Pan?

Moo goo gai pan means button mushrooms with sliced chicken. The authentic moo goo gai pan is traditionally a Cantonese dish but has been adapted and become part of American-Chinese cuisine.

What Is Moo Goo Gai Pan Sauce Made Of?

Moo goo gai pan sauce is a Chinese white sauce. It contains corn starch, resulting in its thickness. It usually also contains chicken stock, sesame oil and may have oyster sauce, sugar, hoisin sauce and vinegar.

What Are The Ingredients In Moo Goo Gai Pan

As you can see in moo goo gai pan pictures, the dish is mainly made of mushrooms and chicken. It also commonly has snow peas, bamboo shoots and water chestnuts.

How To Make Moo Goo Gai Pan

Are you looking for moo goo gai pan recipes? You have come to the right place! There have been many variations of moo goo gai pan for different types of diets.

What Is In Moo Goo Gai Pan

moo goo gai pan contains chicken and mushrooms as the main part of the dish. However, the chicken can always be substituted out for tofu for a vegetarian option.

What Is Moo Goo Shrimp?

Moo goo shrimp is a variation of moo goo guy pan, where chicken is substituted for shrimp. What’s in moo goo shrimp is more or less similar, except for the meat.

How Healthy Is Moo Goo Gai Pan?

Moo goo gai pan is one of the healthiest Chinese dishes you can find. It’s even better if you make it yourself using one of these healthy recipes for moo goo gai pan, instead of buying it from a restaurant or takeout.

Interesting Food Fact About Moo Goo Gai Pan

Did you know that you don’t need a wok to cook moo goo gai pan? It can be prepared in a normal pot, pan or even an instant cooker. Although most moo goo gai pan recipes ask for a wok for authenticity, the dish will taste just as great if you use any other pot.

Moo Goo Gai Pan Calories

Moo goo gai pan is mostly low in calories especially if you make it on your own, as you will be able to control the saltiness and taste.

Is Moo Goo Gai Pan Healthy?

Moo goo gai pan is a very healthy recipe, which is easy to made and quick. Find below the Top 3 my favorite Moo goo gai pan recipes. So let us begin.

Moo Goo Gai Pan Healthy Recipe 1


Moo goo gai pan is a healthy mushroom dish that has its roots in Cantonese cuisine. This version is a slightly Americanized edition that is similar to what you may find in restaurants.

Recipe Ingredients

  • Prep Time: 30m
  • Cook Time: 15m
  • Ready In: 45m
  • Servings: 4

Ingredient List:

  1. ¼ pound fresh mushrooms, diced
  2. 1 can water chestnuts, sliced and drained
  3. ¼ pound sliced bok choy
  4. ¼ pound snow peas
  5. 2 Tbsp cooking oil
  6. ¼ cup chicken broth
  7. 1 Tbsp corn starch
  8. One tsp ginger, grated
  9. 1 tsp garlic, finely diced
  10. ¾ cup chicken meat, shredded
  11. ¼ tsp white sugar
  12. 1 tsp white wine
  13. 2 Tbsp water
  14. salt and black pepper to taste

Recipe Directions

  1. In a wok or large pan, heat 1 Tbsp of cooking oil on high heat. Add the peas, chestnuts, mushrooms, bok choy with an appropriate amount of salt and pepper. Stir until vegetables are soft, then remove from heat.
  2. In the same wok, heat another Tbsp of vegetable oil. Add ginger and garlic, stirring until the garlic is brown.
  3. Add the chicken and stir until the chicken is fully cooked through. Pour in the sugar, wine and broth. Cook until the mixture is boiling.
  4. Add corn starch, stirring until sauce becomes clear and thick. Put the vegetables back and cook for a few more seconds until coated in the sauce.

Nutrition Facts

  • Calories: 173.5
  • Carbohydrates: 13.2g
  • Protein: 12g
  • Fat: 8.4g
  • Saturated Fat: 1.5g
  • Dietary Fiber: 2.7g
  • Sugars: 3.6g
  • Cholesterol: 25.5mg
  • Vitamin A: 1582.7IU
  • Niacin Equivalents: 7.9mg
  • Vitamin B6: 0.4mg
  • Vitamin C: 31.4mg
  • Folate: 39.8mcg
  • Calcium: 51.3mg
  • Iron: 1.8mg
  • Magnesium: 26.9mg
  • Potassium: 367.7mg
  • Sodium: 48.2mg
  • Thiamin: 0.1mg

Moo Goo Gai Pan Healthy Recipe 2


Another version of the popular recipe, this dish is easy and quick, promising a wholesome meal when paired with Chinese noodles or rice. This particular version is especially light in flavor and healthier.

Recipe Ingredients

  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m
  • Servings: 4

Ingredient List:

  1. 8 oz fresh mushrooms, diced
  2. 1 lb chicken, sliced into bite-size pieces
  3. 3 carrots, diced
  4. 1 cup snow peas
  5. 8 oz water chestnuts, drained and sliced
  6. 1/4 cup chicken broth
  7. 2 cloves garlic, finely diced
  8. 2 Tbsp cooking oil
  9. 1 Tbsp brown sugar
  10. 2 Tbsp soy sauce
  11. 1 tsp sesame oil
  12. One tsp corn starch
  13. 1 Tbsp hoisin sauce
  14. 1 Tbsp water
  15. sesame seeds and green onions, chopped, as per preference
  16. salt and pepper, to taste

Recipe Directions

  1. Heat olive oil in a large pan or wok over medium high heat. Combine chicken with salt and pepper to taste. Cook fully in the wok, then remove and put aside.
  2. Add carrots with 1 Tbsp of cooking oil. Stir until carrots are soft.
  3. Add the mushrooms, stir for another 1-2 mins.
  4. Add water chestnuts and peas, cook for another minute or until soft.
  5. In a mixing bowl, combine chicken broth, sugar, hoisin, garlic, soy sauce and sesame oil.
  6. In a separate bowl, mix cornstarch and water. Whisk this into the sauce created in previous step.
  7. Put the chicken back in the wok, coating generously with sauce. Simmer until the sauce gets thick and starchy.

Nutrition Facts

  • Calories 419
  • Fat 27g
  • Saturated Fat 6g
  • Cholesterol 111mg
  • Sodium 750mg
  • Potassium 706mg
  • Carbohydrates 22g
  • Fiber 4g
  • Sugar 10g
  • Protein 23g
  • Vitamin A 7998IU
  • Vitamin C 21mg
  • Calcium 37mg
  • Iron 2mg

Moo Goo Gai Pan Healthy Recipe 3


Moo goo gai pan is a popular American-Chinese dish. It is easily made with ingredients on hand, and best of all, it is also very healthy! It goes great on its own, but can also be eaten alongside rice or noodles.

Recipe Ingredients

  • Prep Time: 20m
  • Cook Time: 5m
  • Ready In: 25m
  • Servings: 4

Ingredient List:

  1. 2 cups fresh mushrooms, diced
  2. 1 pound chicken, sliced into thin pieces
  3. 6 oz bamboo shoots, drained and sliced (optional)
  4. 6 oz water chestnuts, drained and sliced (optional)
  5. 3 carrots, diced
  6. 1 tsp ginger, grated
  7. 2 cloves garlic, finely diced
  8. 1 egg white
  9. One cup snow peas
  10. 1 Tbsp vegetable oil
  11. 3/4 cup chicken stock
  12. 1 tsp vinegar
  13. 1/2 tsp sugar
  14. 2 Tbsp cornstarch
  15. 1 1/2 tsp sesame oil
  16. 2 Tbsp soy sauce
  17. salt and pepper to taste

Recipe Directions

  1. In a medium bowl, combine vinegar, egg white, 1 Tbsp corn starch, and 1 Tbsp soy sauce. Mix well. Add chicken slices to the bowl and coat evenly in the mixture. Leave in the refrigerator for 15-30 mins to marinate.
  2. Heat 1/2 Tbsp cooking oil in a large pan or wok on medium-high heat. Add ginger and garlic, stir until garlic is brown. Place the chicken in the pan, being sure not to add any of the marinate mixture. Cook for a few mins until chicken is fully done, after which remove from heat and put aside on a plate. You can drain the marinate, it will not be used.
  3. Heat the wok with another ½ Tbsp cooking oil. Add mushrooms, carrots, snow peas, and water chestnuts and bamboo (if using). Stir for 5 mins or until veggies have softened.
  4. Mix the seasonings all together with the chicken and veggies.
  5. In a medium bowl, combine remaining chicken stock, sesame oil, sugar, corn starch, and soy sauce. Mix well.
  6. Pour everything back into the wok and cook until mixed evenly.
  7. Season with pepper and salt as per preference. Serve immediately with noodles or rice.

Nutrition Facts

  • Calories 246
  • Carbohydrates 17g
  • Protein 29g
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 74mg
  • Fiber 3g
  • Sugar 5g
  • Vitamin A 300IU
  • Vitamin C 19mg
  • Calcium 22mg
  • Iron 2mg
  • Sodium 340mg
  • Potassium 753mg

Vegetarian Moo Goo Gai Pan Recipe


Moo goo gai pan is frequently served with chicken, but a vegetarian option is also available so that everyone can enjoy this dish.

Recipe Ingredients

  • Prep Time: 15m
  • Cook Time: 20m
  • Ready In: 35m
  • Servings: 4-6

Ingredient List:

  1. 1⁄2 lb fresh mushrooms, sliced
  2. 3 firm tofu, sliced into thin pieces
  3. 3 small ginger roots, sliced
  4. 2 cloves garlic, sliced
  5. 1⁄2 cup broccoli
  6. 1⁄4 cup carrot, thin slices
  7. 1 can bamboo shoots, drained and sliced
  8. One can water chestnuts, drained and sliced
  9. 1 1⁄2 cups vegetable stock
  10. 1⁄3 cup cooking oil
  11. 1⁄4 lb snow peas
  12. 2 Tbsp corn starch
  13. 4 green onions, chopped
  14. soy sauce to taste

Recipe Directions

  1. Heat cooking oil in a large wok or pan. Add in garlic and ginger once hot, stirring until garlic is brown.
  2. Add in tofu and cook for a few mins, stirring constantly.
  3. Mix corn starch and vegetable stock. Pour the mixture on the tofu, coating generously.
  4. Add the rest of vegetables, stirring to mix well.
  5. Cover and leave it for about 15 minutes or until vegetables are soft.
  6. Add soy sauce to taste and serve immediately.

Nutrition Facts

  • Calories: 504
  • Fat 29.9 g
  • Saturated Fat 5.6 g
  • Cholesterol 72.3 mg
  • Sodium 223.7 mg
  • Total Carbohydrate 30.5 g
  • Dietary Fiber 5.2 g
  • Sugars 9 g
  • Protein 30.5 g

Moo Goo Gai Pan Keto Recipe


Most moo goo gai pan served at restaurants and takeouts tend to be oily and high in sodium. If you are on a keto diet, try this healthier recipe.

Recipe Ingredients

  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 25m
  • Servings: 8

Ingredient List:

  1. 1 can Shiitake Mushrooms sliced
  2. One can Water Chestnuts Drained and sliced
  3. 1 cup Snow Peas
  4. 2 lb chicken breast, sliced thinly
  5. 14.5 oz Baby Corn Drained
  6. 1 cup Chicken Broth
  7. 2 cups Broccoli Florets
  8. 1 can Bamboo Shoots Drained
  9. 2 tbsp Soy Sauce
  10. 1 tsp Sesame Oil
  11. 1/4 tsp Liquid Stevia
  12. 2 tbsp cooking oil
  13. 1 tbsp Minced Garlic
  14. 2 Green Onions Sliced
  15. 1 tsp Ground Ginger
  16. Salt and Pepper to taste

Recipe Directions

  1. In a large wok or pan, heat 1 tbsp cooking oil over medium-high heat. Sprinkle salt and pepper as per taste on the chicken meat before adding it to pan.
  2. Cook the chicken fully on both sides, flipping over as needed. Once done, remove from heat and put it aside.  
  3. Add the remaining cooking oil and chicken broth to the pan, bringing to a boil. Then add the broccoli. Cook until soft.
  4. Add the chestnuts, corn, mushrooms, snow peas and bamboo shoots. Lower the heat and stir for a few more minutes or until soft.
  5. Mix the soy sauce, garlic, ginger, stevia and sesame oil in a bowl.
  6. Place the chicken back in the pan, pouring the sauce mixture from previous step. Stir well until evenly coated.
  7. Garnish with green onions and serve.

Nutrition Facts

  • Calories 215
  • Carbohydrates 7g
  • Protein 27g
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 72mg
  • Fiber 3g
  • Sugar 2g
  • Vitamin A 475IU
  • Vitamin C 35.5mg
  • Calcium 31mg
  • Iron 1.8mg
  • Sodium 506mg
  • Potassium 811mg

Moo Goo Gai Pan Gluten-Free Recipe


Not all Chinese food can be gluten free, but fortunately moo goo gai pan can be. This gluten free version is also healthier than most you’ll find at restaurants!

Recipe Ingredients

  • Prep Time: 10m
  • Cook Time: 6m
  • Ready In: 16m
  • Servings: 4

Ingredient List:

  1. 1 can button mushrooms, sliced
  2. One lb chicken thighs, sliced roughly into large pieces
  3. 1 tbsp olive oil
  4. 1 carrot, sliced
  5. 2 cloves garlic, finely diced
  6. 1 small ginger, grated
  7. One cup snow peas
  8. 1.5 tbsp gluten-free soy sauce
  9. 3/4 cup gluten-free chicken stock
  10. 1 tbsp corn starch
  11. One tbsp dry sherry
  12. 1 can water chestnuts, sliced
  13. 1 can bamboo shoots, sliced

Recipe Directions

  1. In a large pan or wok, heat up One tbsp olive oil. When hot, add chicken meat and stir until cooked through.
  2. Combine chicken broth, soy sauce, corn starch and sherry in a mixing bowl.
  3. Add the mixture, garlic and ginger to the pan, stirring for about 1 min.
  4. Also add carrots and mushrooms, stirring for about 2 min or until soft.
  5. Add the rest of the vegetables and cook until fully done.
  6. Serve immediately.

Nutrition Facts

  • Calories 269
  • Carbohydrates 18g
  • Protein 27g
  • Fat 9g
  • Saturated Fat 1g
  • Cholesterol 109mg
  • Fiber 3g
  • Sugar 6g
  • Vitamin A 3300IU
  • Vitamin C 18.8mg
  • Calcium 34mg
  • Iron 2.7mg
  • Sodium 567mg
  • Potassium 738mg

Moo Goo Gai Pan Chicken Recipe


Moo goo gai pan is commonly served with chicken meat, providing a well rounded meal of all important food groups especially when served alongside rice.

Recipe Ingredients

  • Prep Time: 30m
  • Cook Time: 15m
  • Ready In: 45m
  • Servings: 4

Ingredient List:

  1. 2 cups fresh mushrooms sliced
  2. 1 lb chicken breasts, sliced thinly
  3. 1 cup of snow peas
  4. 1/2 cup carrots sliced
  5. 1 tsp ginger root grated
  6. 2 tsp garlic finely diced
  7. 1 can of sliced bamboo shoots drained and sliced
  8. 1 can of sliced water chestnuts drained and sliced
  9. 3/4 cup chicken stock
  10. 1 large egg white
  11. 1 1/2 tsp sugar
  12. 2 Tbsp + 1 tsp of corn starch
  13. Also 1 Tbsp vegetable oil
  14. One 1/2 tsp sesame oil
  15. 1 Tbsp soy sauce
  16. salt and pepper to taste

Recipe Directions

  1. Combine 1 Tbsp cornstarch and egg white in a medium bowl. Mix with chicken slices, coating evenly. Refrigerate for 30 minutes to marinate, draining any excess marinate after.
  2. Heat 1 tsp oil in a large pan or wok over medium-high heat. Add carrots and 1 Tbsp of water. Fry for a few mins or until soft.
  3. Add mushrooms and fry for another few mins or until soft.
  4. Also, add now peas and fry for another 1-2 mins or until soft.
  5. Add bamboo and chestnuts, sprinkling salt and pepper as per taste. Stir until soft.
  6. Once vegetables are done, remove from heat and set them aside on a plate. You may want to cover the plate so that the veggies stay warm.
  7. In the pan, heat the remaining 2 tsp oil on medium-high.
  8. Add the chicken to the pan with salt and pepper as per preference. Cook for 3-4 minutes until chicken is fully done. Stir in ginger and garlic, fry for another 30 seconds.
  9. In a separate bowl, combine chicken stock, soy sauce, sesame oil, sugar and remaining corn starch.
  10. Add vegetables back in the pan and stir until they are warmed up. Turn up the heat and drizzle the sauce generously until it is boiling. The sauce should thicken and become starchy after a minute or so. Turn off the heat at this point.
  11. Serve immediately. It goes great with rice!

Nutrition Facts

  • Calories: 308
  • Carbohydrates: 15g
  • Protein: 39g
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 96mg
  • Sodium: 420mg
  • Fiber: 2g
  • Sugar: 1g

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