Moo Goo Gai Pan

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 30 min

Prep Time: 10 min | Cook Time: 5 min


Popularized in the 1950s, Moo Goo Gai Pan is an Americanized version of a traditional Cantonese dish. The name comes from the Cantonese words for the main ingredients: moo goo (button mushrooms), gai (chicken) and pan (sliced).

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 219
% Daily Value*
Total Fat 8.8g 14%
Saturated Fat 1.9g 10%
Sodium 198mg 8%
Protein 24.2g 34%
Percent Daily Values are based on a 2,000 calorie diet.


  • 2 boneless, skinless chicken breasts, cut into 1 inch cubes
  • 2 tablespoons cornstarch, divided
  • 1 egg white
  • 1 tablespoons dry sherry
  • 1 teaspoon low-sodium soy sauce
  • 1/4 teaspoon black pepper
  • 1/3 cup chicken broth
  • 1 tablespoon canola oil
  • 1&1/2 teaspoons fresh ginger, peeled and minced
  • 1/2 teaspoon crushed garlic
  • 1/2 lb. button mushrooms, sliced
  • 1 (8-oz.) can sliced water chestnuts, drained

Step by Step:

  1. Whisk together 1 tablespoon cornstarch, egg white, sherry, soy sauce, and pepper in a large bowl. Add the chicken and toss to coat. Let mixture stand at room temperature for 15 minutes.
  2. Combine stock and remaining 1 tablespoon cornstarch; set aside.
  3. Heat oil in a large non-stick sauté pan over medium-high heat. Add ginger and garlic and cook, stirring constantly, 30 seconds. Add chicken with marinade and cook, stirring constantly, 3 minutes or until chicken is almost cooked through. Add mushrooms and cook 1 minute; add broth mixture and cook until sauce thickens. Add water chestnuts and cook until heated through.