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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!
5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
marinating time: 30 minutes
Total Time: 55 minutes
Servings: 6


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
  • 1/2 cup (70g) thinly sliced carrots
  • 1 1/2 cups (125g) sliced mushrooms, cremini or white button mushrooms
  • 1 1/2 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
  • 1/4 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. Discard any excess liquid. 
  • 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
Course Dinner, Main Course
Cuisine Asian
Diet Low Salt
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