Simple Moo Goo Gai Pan

Instructions

Step 1: Marinate the Chicken

1. Marinate
   In a medium bowl, combine the chicken slices with soy sauce and cornstarch. Toss to coat and set aside to marinate for 10–15 minutes. This will tenderize the chicken and help it retain moisture while cooking.

Step 2: Prepare the Sauce

1. Mix Sauce Ingredients
   In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, and sesame oil until smooth. Set aside.

Step 3: Stir-Fry the Chicken and Vegetables

1. Cook the Chicken
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3–4 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
2. Cook the Vegetables
   In the same skillet, add the remaining tablespoon of oil. Add mushrooms, snow peas, carrots, bamboo shoots, water chestnuts, green onions, garlic, and ginger. Stir-fry for 2–3 minutes until the vegetables are crisp-tender and the garlic and ginger are fragrant.

Step 4: Combine and Serve

1. Add Chicken and Sauce
   Return the cooked chicken to the skillet with the vegetables. Stir the sauce mixture again and pour it into the pan. Cook for another 1–2 minutes, stirring frequently, until the sauce has thickened and evenly coats the chicken and vegetables.
2. Serve
   Transfer to a serving dish and serve immediately with steamed rice or noodles.