Moo Goo Gai Pan (蘑菇鸡片) (Print Version)

# Ingredients:

→ Marinade

01 - 1 boneless skinless chicken breast (about 1/2 lb/225g)
02 - 1 tablespoon Shaoxing wine
03 - 1/4 teaspoon salt
04 - 1 teaspoon cornstarch

→ Sauce

05 - 1/4 cup chicken broth
06 - 1 tablespoon soy sauce
07 - 1 tablespoon oyster sauce
08 - 1 tablespoon Shaoxing wine
09 - 1 teaspoon cornstarch

→ Stir-fry

10 - 2 tablespoons peanut oil or vegetable oil
11 - 2 cloves garlic, minced
12 - 2 green onions, sliced
13 - 1 carrot, sliced
14 - 1/2 lb (225g) white mushrooms, sliced
15 - 1 cup snow peas, trimmed
16 - 1 cup bamboo shoots, sliced and drained
17 - 1 cup water chestnuts, sliced and drained

# Instructions:

01 - Slice chicken into 1/4-inch pieces. Mix with Shaoxing wine, salt, and cornstarch to coat evenly
02 - Combine all sauce ingredients in a small bowl and set aside
03 - Heat 1 tablespoon oil in large skillet. Cook chicken until lightly browned but still pink inside. Remove to plate
04 - Add remaining oil, garlic and green onion. Stir-fry briefly
05 - Add carrot and mushrooms, cook until tender. Add snow peas, bamboo shoots, and water chestnuts
06 - Add sauce and return chicken to pan. Stir until sauce thickens. Garnish with green onions

# Notes:

01 - Can be made gluten-free by using tamari and dry sherry
02 - Can adjust sauce amount for preferred consistency
03 - Traditional Chinese dish (蘑菇鸡片)

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