Moo goo gai pan

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Moo goo gai pan" – news · newspapers · books · scholar · JSTOR (June 2014) (Learn how and when to remove this message)

Moo goo gai pan
Traditional Chinese	蘑菇雞片
Simplified Chinese	蘑菇鸡片
Literal meaning	"Mushroom chicken slices"
Transcriptions Standard Mandarin Hanyu Pinyin mógū jīpiàn Yue: Cantonese Yale Romanization mòh-gū gāi-pin

Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish – chicken with mushroom in oyster sauce (香菇雞片), which can be a stir-fry dish or a dish made in a claypot. The Chinese-American version is a simple stir-fried dish with thin sliced chicken, white button mushrooms, and other vegetables. The word pan 片 means thin slices, referring to the way the chicken is cut. Popular vegetable additions include bok choy, snow peas, bamboo shoots, shiitake mushrooms, water chestnuts, carrots, and/or Chinese cabbage (Napa cabbage).^[1]