Moo Goo Gai Pan IIi

READY IN: 50mins
Recipe by Pierre Dance

This is probably the first stir fry recipe I ever tried. It was in the little recipe booklet that came with my first wok. It still ranks with my favorites. Remember the essence of Chinese cooking, buy what is cheap and cook it well. Portions and cooking time are a guess. If you use anything frozen, thaw before cooking.

Top Review by BonnieZ

This was a delicous stir fry. I was able to cut back on the oil substancially,(2 tsp total), but other than that followed the recipe, including the chili pepper flakes. I especially appreciated the low sodium of the dish. Served over jasmine rice. Thank you Pierre for sharing the recipe.

Ingredients Nutrition


  1. Combine the sauce ingredients.
  2. Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
  3. Add green onions and garlic; cook 1/2 minutes.
  4. Remove and set aside.
  5. Scrap wok clean and reheat; add 2 tablespoons oil.
  6. Swirl; add vegetables and stir fry 2 minutes.
  7. Add 2 tablespoons water, cover and steam 2 minutes.
  8. Push the vegetables to the sides of the wok.
  9. Stir sauce and pour into the center of the wok.
  10. Stir sauce until it's thick and bubbly.
  11. Return the chicken and mix with the vegetables and sauce.
  12. Stir a bit until hot. Serve with rice.

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