Moo Goo Guy Pan 蘑菇雞片 Recipe
Recipe type: Main
Cuisine: Chinese-Canadian
Prep time: 
Cook time: 
Total time: 
Serves: 2
A classic dish that could be found in many Chinese-Canadian restaurants throughout the 1900s. Literally translated to "mushroom chicken slices" this is a dish that uses the Cantonese stir-fry technique to create.
  • 1 chicken breasts skinned and deboned
  • 6 water chestnuts skinned and sliced (use more or less as desired)
  • ¼ lb of snow peas
  • ¼ lb of small white button mushrooms halved
  • 1 red pepper cut into ½” slices
  • 1 medium white onion sectioned into half inch wedges
  • ½ Carrot thinly sliced (12-15 slices)
  • 3-4 cloves of garlic finely sliced
  • 4 thin slices of ginger
  • ½ teaspoon salt
  • 1 tablespoon light soy sauce
  • 1 teaspoon tapioca starch
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon whiskey (can also use Chinese cooking wine or sherry)
  • ½ teaspoon ground black pepper
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • ½ teaspoon powdered chicken stock
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon tapioca starch
  • ¼ cup water
  • 5 tablespoons of vegetable oil to stir-fry the dish
  1. Prepare the snow peas by washing them first. Then snap the ends off with your fingers and gently pull along the side to take off the “string”. Keeps the peas tender.
  2. Peel and slice the carrots into thin slices, making sure every piece is even in size.
  3. Peel and prepare your water chestnuts by cutting off the tops and bottoms and then use a paring knife to peel it. You’ll then want to cut the water chestnuts into thin slices like the carrot.
  4. Smash the garlic and get a fine dice on it.
  5. Peel and cut the onion into half inch wedges.
  6. Wash and cut the red bell pepper into thin slices, again try to keep it even in size.
  7. Gently wash your mushrooms with a paper towel or cloth and then proceed to cut them in half.
  8. Slice the chicken breast into ½” slices and marinate in a bowl with salt, soy sauce, sesame oil, whiskey, black pepper and starch. Mix well and allow to marinate for a least 15 minutes to an hour in the fridge.
  9. Heat up the wok with some water to blanch or flash boil the carrots, this is to cook it ever so slightly to get the perfect texture. Wait until the water boils and then throw in the sliced carrots for 90 seconds, drain and set aside.
  10. Heat up a wok until just about smoking. Add 2-3 tablespoon of oil and throw in the garlic and ginger to infuse the oil for no more than 20 seconds. Throw in the chicken breast and stir fry this for about 2 minutes – do not over cook.
  11. Toss in the mushrooms, bell peppers, onions, snow peas, water chestnuts and carrots and stir-fry this for about 2 minutes.
  12. Add all ingredients for the sauce into a bowl and mix well and then add this to the wok mixture and stir until thickened.
  13. Plate and serve!
  14. As an optional step, you can stir-fry the onions separately to give it a nice snappy crunch. We used Spanish onion for this recipe, so it was nice and sweet.
Recipe by The Piquey Eater at