Moo Goo Gai Pan

Moo Goo Gai Pan

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This traditional Moo Goo Gai Pan recipe uses mushrooms with sliced chicken. It’s full of flavour and very quick to make. The chicken is stir fried in a light mirin sauce mixed with vegetables, bamboo shoots and chicken stock.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time20 minutes


  • 45 ml Stork Margarine
  • 100 g Shiitake mushrooms (or wild mushrooms of your choice)
  • 100 g Enoki mushrooms, broken into small florets (or wild mushrooms of your choice)
  • 200 g Broccoli, cut into florets
  • 200 g Bamboo shoots, drained
  • 4 Cloves crushed garlic
  • 600 g Skinless, boneless chicken breasts cut into thin strips
  • 15 ml Cornflour mixed into 2 tbsp water
  • 15 g Palm sugar (or brown sugar)
  • 20 ml Rice wine vinegar (or white wine vinegar)
  • 1 Knorr Chicken Stock Pot


  • Heat the Stork Margarine in a wok, over a gentle heat. Stir in the mushrooms, broccoli and bamboo shoots. Stir and cook for approximately 5 minutes.
  • Add the garlic and cook for a further minute.
  • Add the chicken strips and cook on medium heat for 5-7 minutes until chicken is lightly browned and is cooked through.
  • Stir in the cornflour, sugar, rice wine vinegar and Knorr Chicken Stock Pot. Bring to the boil, stirring constantly, then reduce to medium heat and cook for 20-30 seconds until the sauce becomes clear and thick.
  • Place into bowls and serve immediately with fluffy aromatic rice.