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Moo Goo Gai Pan


4 chicken breast halves, skinned, boned and sliced
Salt and pepper
4 cloves garlic, minced
2 cups water
1 tbsp cornstarch
5 tbsp corn oil
8 oz. Fresh mushrooms, sliced
4 lb. Bok choy or Chinese white cabbage, chopped
2 tbsp sugar
4 tbsp soy sauce
6 scallions, chopped


In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.

Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.

Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes or until the chicken is thoroughly cooked.

Mix in the cooked vegetables and scallions. Stir fry together for about 1minute. Serve hot with rice.

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