Moo goo gai pan

Moo goo gai pan (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).

Etymology
The name comes from the Cantonese names of the ingredients (note that tone marks here do not match Mandarin tones):


 * moo goo (蘑菇; mòhgū): 'button mushrooms'
 * gai (雞; gāi): 'chicken'
 * pan (片; pín): 'slices'