Moo Goo Gai Pan, 224 cal

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 223.9
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,172.0 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Moo Goo Gai Pan, 224 cal calories by ingredient
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This recipe was originally posted by Devan at Moo Goo Gai Pan translates to chicken with mushrooms. This recipe was originally posted by Devan at Moo Goo Gai Pan translates to chicken with mushrooms.
Number of Servings: 3


    1 TBS corn oil
    1 cup fresh sliced mushrooms
    2 cups chopped fresh broccoli florets
    1 8-oz can sliced bamboo shoots, drained
    1 8-oz can sliced water chestuts, drained
    1 15-oz can whole straw mushrooms, drained

    1 TBS vegetable (canola) oil
    2 cloves garlic, minced
    1 pound skinless, boneless chicken breast, cut into strips

    1 TBS cornstarch
    1 TBS white sugar (Isubstituted Splenda)
    1 TBS soy sauce
    1 TBS oyster sauce
    1 TBS rice wine
    1/4 cup chicken broth


Heat 1 TBS oil in a wok or large skilet over high heat until it begins to smoke. Stir in fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the veggies are hot, and the broccoli is tender, about 5 minutes. remove from the wok (pan) and set aside. Wipe out the wok (pan).

Heat the remaining TBS of vegetable oil in the wok (pan) until it begins to smoke. Stir in the garlic and cook for a few seconds until it turns golden-brown. Add the chicken and cook until the chicken is lightly browned on the edges and is no longer pink in the center, about 5 minutes. In a small bowl, stir together the cornstarch, sugar (Splenda), soy sauce, oyster sauce, rice wine, and chicken broth. Pour over the chicken and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the pan and toss with the sauce.

Serve with rice. (not included in the calorie count).

Number of Servings: 3

Recipe submitted by SparkPeople user CARIKE3.

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