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cooked Chinese chicken mushroom in a large skillet with a spatula

Low-Sodium Moo Goo Gai Pan

Chinese mushroom chicken stir-fry dish loaded with vegetables! This version is made baby and toddler-friendly with less sodium but plenty flavorful for the entire family to enjoy!
Course Dinner, Main Course
Cuisine Asian
Diet Low Salt
Prep Time 10 minutes
Cook Time 15 minutes
marinating time 30 minutes
Total Time 55 minutes
Servings 6
Calories 143kcal


For the marinade:

  • 2 boneless, skinless chicken breasts , cut into thin strips
  • 1 tablespoon (15ml) water
  • 1 tablespoon cornstarch
  • a pinch of black pepper

For the vegetables:

  • 2 tablespoons (30ml) avocado oil, divided
  • ½ cup (70g) thinly sliced carrots
  • 1 ½ cups (125g) sliced mushrooms, cremini or white button mushrooms
  • 1 ½ cups (130g) broccoli florets
  • 1 (8 ounce) can bamboo shoots, rinsed and drained
  • 1 (8 ounce) can water chestnuts, rinsed and drained
  • 2 garlic cloves, minced

For the sauce:

  • 2 teaspoons cornstarch
  • 1 teaspoon (5ml) honey or unsweetened applesauce
  • 2 teaspoons (10ml) coconut aminos or low-sodium soy sauce
  • 1-2 teaspoons (5ml) oyster sauce
  • 1 teaspoon (5ml) sesame oil
  • ¼ cup low to no-salt added chicken broth


  • Marinate: In a bowl, mix together water and cornstarch and pepper. Add chicken and toss to coat. Refrigerate for 30 minutes.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add carrots and cook 2- minutes.
  • Add mushrooms and broccoli and cook for another 3-4 minutes. Add bamboo shoots, water chestnuts and cook for 3-4 minutes.
  • Remove veggies from skillet and set aside. Wipe pan clean.
  • Add the rest of the oil to skillet and heat over medium-high heat. Lightly brown garlic.
  • Add chicken to pan. Cook until cooked through.
  • Add veggies back to pan and heat for 1-2 minutes. Pour in sauce and cook until it thickens, about 30 seconds to a minute.


  • This dish is suitable for babies 9 months and up. I would chop/shred the chicken and vegetables and serve with cooked rice or other grains.
  • Can make extra sauce and add more to the adult portion if you wish.
  • Transfer to a closed container and keep in the refrigerator for 3-5 days. I wouldn't recommend freezing this as the texture becomes off due to the cornstarch.


Calories: 143kcal | Carbohydrates: 10g | Protein: 12g | Fat: 7g | Cholesterol: 2mg | Sodium: 145mg | Potassium: 577mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3673IU | Vitamin C: 56mg | Calcium: 40mg | Iron: 3mg