I have since branched out however for YEARS I only ordered Moo Goo Gia Pan at Asian restaurants. It is simple - chicken and veggies in a mild sauce. I would doctor it with spicy mustard and soy sauce - and lOVE it!
I ordered my Moo Goo one night and Gracie asked if it was gluten free - it wasn't so I couldn't share but what I could do is find a recipe. I came across a great recipe for Moo Goo Gia Pan on "Red Cook, Adventures from a Chinese Home Kitchen." It is really a great recipe! Easy and adaptable. I use whatever mushrooms I have on hand and skip the oyster sauce and of course use gluten free soy sauce. I also throw every veggie I have in the fridge in! Sugar snap peas, carrots, mushrooms, onion - whatever is handy.
The velveting of the chicken makes ALL of the difference! It makes the chicken SO tender and moist. I serve this over white rice and this is one of the few meals Gracie will have two bowls full - this is a good thing!
Try this and tell me what you think.
Setting up the velveting sauce.
The sliced chicken resting in the velveting sauce.
The veggies I almost ALWAYS have on hand!
Everything in the wok. Looks SO good.