Chinese Stir-Fried Chicken and Mushroom

    45 min

    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.

    89 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 110g fresh mushrooms, sliced
    • 110g mange-tout
    • 1 (225g) tin water chestnuts, drained and sliced
    • 110g pak choi, chopped
    • salt and black pepper to taste
    • 1 tablespoon vegetable oil
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon finely chopped fresh root ginger
    • 170g skinless, boneless chicken breast meat, thinly sliced
    • 1 teaspoon white wine
    • 1/4 teaspoon caster sugar
    • 4 tablespoons chicken stock
    • 1 tablespoon cornflour
    • 2 tablespoons water

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

    1. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat. Stir in the mushrooms, mange-tout, water chestnuts and pak choi; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
    2. 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. 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 the boil. 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. Return the vegetables to the wok and toss until hot and coated with the sauce.

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    Reviews in English (56)


    I was surprised - better than my local takeaway. Thanks. I've now made this four times.  -  14 Oct 2017


    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)