Egg-Free Moo Goo Gai Pan

Ingredients

• about 450 g Chicken breast
• about 225 g Mushrooms (sliced)
• 1/2 cup Bamboo shoots (sliced)
• 1/2 cup Water chestnuts (sliced)
• 1/2 cup Snow peas
• 1 cup Chicken broth
• 1 tablespoon Soy sauce
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 clove Garlic (minced)
• 1/2 teaspoon Ginger (minced)
• 2 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice chicken breast into thin pieces. In a bowl, toss chicken with 1 teaspoon cornstarch.
2. 2Heat vegetable oil in a wok or skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 3-4 minutes. Remove from skillet and set aside.
3. 3Add garlic and ginger to the skillet and cook for 30 seconds, until fragrant.
4. 4Add mushrooms, bamboo shoots, water chestnuts, and snow peas to the skillet. Stir-fry for 3-4 minutes, until slightly tender.
5. 5Pour in chicken broth and soy sauce. Bring to a simmer.
6. 6In a small bowl, mix cornstarch with water to form a slurry. Add the slurry to the skillet and cook for 1-2 minutes, until the sauce has thickened.
7. 7Add the cooked chicken to the skillet. Stir-fry for 1 minute, until heated through. Serve hot over rice.

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