Moo Goo Gai Pan (Nut-Free)

Instructions

1. 1Slice the about 680 g 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 204.4°C (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 74°C.
5. 5Add the about 450 g sliced Mushrooms, 1 can (about 225 g) Bamboo shoots, and 1 can (about 225 g) 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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