Moo Goo Gai Pan (Nut-Free)

Ingredients

• 1.5 lbs Chicken breast
• 1 lb Mushrooms (sliced)
• 1 can (8 oz) Bamboo shoots
• 1 can (8 oz) Water chestnuts
• 2 tbsp Soy sauce
• 1 cup Chicken broth
• 2 tbsp Cornstarch
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil

Instructions

1. 1Slice the 1.5 lbs Chicken breast into thin, bite-sized pieces.
2. 2In a medium bowl, combine the sliced chicken breast with 1 tbsp soy sauce and 1 tbsp cornstarch. Mix well and let it marinate for 15 minutes.
3. 3Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until it shimmers, about 400°F (200°C).
4. 4Add the marinated chicken to the hot wok and stir-fry for 3-5 minutes, or until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
5. 5Add the 1 lb sliced Mushrooms, 1 can (8 oz) Bamboo shoots, and 1 can (8 oz) Water chestnuts to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
6. 6In a separate small bowl, whisk together 1 cup Chicken broth, the remaining 1 tbsp soy sauce, the remaining 1 tbsp cornstarch, 1 tsp Ginger, and 2 cloves minced Garlic until smooth.
7. 7Pour the sauce mixture into the wok with the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
8. 8Remove the wok from the heat. Stir in 1 tsp Sesame oil and serve immediately with rice.

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