Moo Goo Gai Pan

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  • 3boneless chicken breasts (cut up)
  • 13cup oil
  • 3slices ginger
  • 2garlic cloves
  • 12cups chicken stock (99% free works)
  • 2tablespoons cornstarch
  • 12lb sliced mushrooms
  • 14lb snow peas
  • 1(8 ounce) can water chestnuts(drained)
  • 1(8 ounce) can bamboo shoots(drained)
  • 14cup carrot (thin sticks)
  • 4green onions (sliced)
  • 12cup broccoli, florets (small)


  1. Preheat Wok.
  2. Swirl oil around sides.
  3. When oil is hot add ginger and garlic.
  4. Brown and then discard.
  5. Add chicken – cook 4 minutes.
  6. Combine chicken stock and corn starch.
  7. Pour over chicken and reduce heat.
  8. Add all vegetables.
  9. Cover and simmer about 15 minutes.
  10. Season with soy sauce and serve over rice immediately.

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