About this recipe: This dish is seen in most Chinese restaurants. It is in fact, a Cantonese dish. You can substitute in sherry and/or soy sauce for white wine, if you want the dish with a brown sauce.
Very easy to make - 18 Sep 2013
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 US | 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 US | Canada)