Moo Goo Gai Pan (Mushroom Chicken)

Ingredients

• 1.5 lbs Chicken breast
• 1 lb Assorted mushrooms
• 0.5 cup Bamboo shoots
• 0.5 cup Water chestnuts
• 1 cup Chicken broth
• 2 tbsp Cornstarch
• 1 tbsp Soy sauce
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil
• 4 cups Cooked rice

Instructions

1. 1Slice the 1.5 lbs of chicken breast thinly into bite-sized pieces. Slice the 1 lb of assorted mushrooms.
2. 2In a medium bowl, whisk together the 1 cup of chicken broth, 2 tbsp of cornstarch, 1 tbsp of soy sauce, 1 tsp of ginger, and 2 cloves of minced garlic until smooth.
3. 3Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat until it reaches 400°F (200°C).
4. 4Add the sliced chicken to the hot wok and stir-fry for 3-5 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the wok and set it aside on a plate.
5. 5Add the sliced mushrooms, 0.5 cup of bamboo shoots, and 0.5 cup of water chestnuts to the wok. Stir-fry for 5-7 minutes, until the mushrooms are tender and slightly browned.
6. 6Pour the chicken broth mixture into the wok with the vegetables. Bring the mixture to a simmer, stirring constantly, for 1-2 minutes until the sauce has thickened.
7. 7Return the cooked chicken to the wok and toss everything together to coat the chicken and vegetables in the thickened sauce. Stir in 1 tsp of sesame oil.
8. 8Serve the Moo Goo Gai Pan immediately over the 4 cups of cooked rice.

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