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Moo Goo Gai Pan

An American version of a traditional Cantonese dish containing chicken, mushrooms, snow peas, and bok choy. Skill Level: Beginner

30 min Prep
45 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 274
Protein 26.8g
Total Carbohydrates 19.0g
Dietary Fiber 3.8g
Net Carbohydrates 15.2g
Sugar 4.4g
Total Fat 9.9g
Saturated Fat 1.2g
Trans Fat 0.2g
Cholesterol 72.8mg
Sodium 316.6mg
SmartPoints® 2.0


  • 2 Tablespoons vegetable or canola oil
  • 1 cup sliced mushrooms
  • 1 cup snow peas
  • 1/2 cup sliced carrots, thinly sliced
  • 1 cup water chestnuts, drained
  • 2 cups baby bok choy
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon peeled and minced ginger root
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 1 teaspoon white wine
  • 1/4 teaspoon sugar
  • 1/4 cup reduced-sodium chicken broth or stock
  • 1 Tablespoon corn starch
  • 2 Tablespoons water


  1. Use a wok or large skillet and heat 1/2 of the vegetable oil over high heat.
  2. Stir-fry the mushrooms, snow peas, carrots, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until tender, about 5 minutes.
  3. Remove the vegetables from the wok and wipe the wok clean.
  4. Heat the remaining vegetable oil.
  5. Stir in the garlic and ginger until the garlic begins to brown.
  6. Stir in the chicken and cook until it is no longer pink, about 5 minutes.
  7. Add the wine, sugar, and chicken broth and bring to a boil.
  8. Dissolve the cornstarch in the water and stir into the simmering sauce until thick and clear.
  9. Return the vegetables to the wok and coat with the sauce.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing