Stir Fry Chicken and Vegetables

    45 minutes

    This recipe is based on a Westernised 'Moo Goo Gai Pan' which is a traditional Cantonese dish. Chicken with a variety of vegetables in a stir fry.

    79 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 125g sliced fresh mushrooms
    • 125g snow peas
    • 1 (300g) tin sliced water chestnuts, drained
    • 125g sliced bok choy
    • 1 pinch salt and black pepper, to taste
    • 1 tablespoon vegetable oil
    • 1 teaspoon minced garlic
    • 1 teaspoon minced fresh ginger root
    • 3/4 cup skinless, boneless chicken breast meat - thinly sliced
    • 1 teaspoon white wine
    • 1/4 teaspoon white sugar
    • 1/4 cup (60ml) chicken stock
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Heat 1 tablespoon of vegetable oil in a wok or large frypan over high heat. Stir in the mushrooms, snow peas, water chestnuts and bok choy; season to taste with salt and pepper.
    2. Cook and stir until the vegetables are just tender; about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
    3. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown.
    4. Stir in the chicken and cook until the chicken is no longer pink; about 5 minutes. Add the wine, sugar and chicken stock; bring to a boil.
    5. Dissolve the cornflour in the water and stir into the simmering sauce. Once the sauce returns to a simmer stir until thick and clear; about 30 seconds.
    6. Return the vegetables to the wok and toss until hot and coated with the sauce.

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    Reviews in English (57)


    This turned out verrrry good, I was scared to be the first to try it but I am glad that I did. My grandma always orders moo goo gai pan when we eat out at chinese, so I wanted to try this recipe out and hopefully surprise her one day! I think she will be happily surprised with this one! I did change the veggies up a little bit to my liking and how it's served at our local chinese place. I added a head of broccoli and a can of stir fry corn. I left out the bok choy and used bamboo shoots in place of the water chestnuts. I used frozen peas and they worked just fine. For the sauce I did use powdered ginger and a little more than 1/2 cup of chicken broth. I had some cooking white wine that I've had forever but it didn't seem to ruin anything. I added about 1 tbls of soy sauce just because, not really sure why. Me and my mom both enjoyed this, will make again. Thanks for the great recipe.  -  20 Dec 2009  (Review from Allrecipes USA and Canada)


    Delicious! I used chicken tenderloins, making it really easy to slice. My grocer was out of snow peas, so I used sugar snap peas instead. Everything else stayed exactly according to recipe, although I doubled it. Such an easy, healthy, and good recipe! Next time I think I will add something to give it some heat like red pepper flakes.  -  02 Jan 2010  (Review from Allrecipes USA and Canada)


    Eh, this was all right. For all the work I did, it would've been easier to just call the Chinese food place. The taste was bland, something is missing, I'm not sure what. I had to triple the sauce and after it was plated added some soy sauce, which made it taste better. The plus to this recipe is that you can use whatever veggies you want. I added carrots, broccoli, and bamboo, but didn't use bok choy (didn't have any at the store). Another plus, it is a lot healthier then the take out!  -  28 Nov 2010  (Review from Allrecipes USA and Canada)