Moo Goo Gai Pan with Fresh Veggies and Chicken (Print version)

Tender chicken, mushrooms, snow peas, carrots, bamboo shoots, and water chestnuts tossed in a light savory stir-fry sauce.

# Ingredients:

For the chicken

01 - 1 lb (450 g) boneless skinless chicken breast, thinly sliced across the grain
02 - 1 tablespoon Shaoxing wine or dry sherry
03 - 1/2 teaspoon kosher salt
04 - 1 tablespoon cornstarch

For the sauce

05 - 1/2 cup (120 ml) low-sodium chicken broth
06 - 2 tablespoons oyster sauce
07 - 1 tablespoon low-sodium soy sauce
08 - 1 teaspoon sugar
09 - 1 teaspoon toasted sesame oil
10 - 1 tablespoon cornstarch
11 - 1/4 teaspoon white pepper or black pepper

For the stir-fry

12 - 2 tablespoons neutral oil, divided
13 - 3 cloves garlic, minced
14 - 1 teaspoon fresh ginger, minced
15 - 8 oz (225 g) white mushrooms, sliced
16 - 1 medium carrot, thinly sliced
17 - 1 cup (100 g) snow peas, trimmed
18 - 1 cup (140 g) sliced water chestnuts, drained
19 - 1 cup (140 g) sliced bamboo shoots, drained
20 - 2 green onions, sliced, for garnish
21 - Steamed rice, for serving

# Instructions:

01 - Combine chicken, Shaoxing wine, salt, and cornstarch in a bowl. Toss until the slices are evenly coated and let stand for 10 minutes while you prep the vegetables.
02 - In a small bowl, whisk chicken broth, oyster sauce, soy sauce, sugar, sesame oil, cornstarch, and pepper until smooth. Set it near the stove.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 1-2 minutes, turning once, until the outside is opaque and lightly golden. Transfer to a plate.
04 - Add the remaining 1 tablespoon oil to the pan. Stir-fry garlic and ginger for 20 seconds, then add mushrooms and carrots. Cook for 3-4 minutes until the mushrooms release moisture and the carrots begin to soften.
05 - Add snow peas, water chestnuts, and bamboo shoots. Stir-fry for 1 minute until the snow peas turn bright green.
06 - Stir the sauce again, pour it into the pan, and return the chicken with any juices. Toss for 1-2 minutes until the sauce thickens and the chicken is cooked through.
07 - Transfer to a serving dish right away. Top with green onions and serve hot with steamed rice.

# Good to know:

01 - Prep all vegetables before turning on the stove because the stir-fry cooks quickly.
02 - For extra sauce, double the broth and cornstarch in the sauce mixture.
03 - Best served immediately while the snow peas are still crisp.

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