Egg-Free Moo Goo Gai Pan

Instructions

1. 1Prepare your ingredients: Slice the about 680 g of chicken breast thinly. Slice the about 450 g of mushrooms. Drain the 1 can of bamboo shoots and the 1 can of water chestnuts.
2. 2In a medium bowl, whisk together the 2 tbsp of soy sauce, 1 cup of chicken broth, and 2 tbsp of cornstarch until the cornstarch is fully dissolved and no lumps remain. This is your sauce base.
3. 3Heat 1 tbsp of vegetable oil (assuming oil is a pantry staple and not listed) in a wok or large skillet over medium-high heat, about 204.4°C (200°C).
4. 4Add the 1 tsp of ginger and 2 cloves of garlic to the hot wok and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
5. 5Add the about 680 g of chicken breast to the wok and stir-fry until it is no longer pink on the outside and is cooked through, reaching an internal temperature of 74°C. This should take about 5-7 minutes.
6. 6Add the about 450 g of mushrooms, 1 can of bamboo shoots, and 1 can of water chestnuts to the wok with the chicken. Stir-fry for 2 minutes, allowing the vegetables to heat through.
7. 7Give the sauce base a quick stir, then pour it into the wok over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened to coat the ingredients.
8. 8Remove the wok from the heat. Stir in the 1 tsp of sesame oil and the 2 chopped green onions.
9. 9Serve the Egg-Free Moo Goo Gai Pan hot, ideally with rice.

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