Moo Goo Gai Pan (蘑菇鸡片

• Gluten free

• Meat

  • 1 Chicken breast or thigh (about 1/2 pound, boneless skinless

• Produce

  • 1 (5 oz. canned bamboo shoots, canned
  • 1 Carrot
  • 2 Garlic cloves
  • 2 Green onion
  • 230 g Mushrooms, white
  • 1 cup Snow peas

• Canned Goods

  • 1 (5 oz. canned water chestnuts, canned
  • 1/2 cup Chicken stock

• Condiments

  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce

• Baking & Spices

  • 3 tsp Cornstarch
  • 1/4 tsp Salt

• Oils & Vinegars

  • 7 tsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on omnivorescookbook.com

Description

Ingredients

• 1 boneless skinless chicken breast or thigh (about 1/2 pound)
• 1 teaspoon oil
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 2 garlic cloves, grated
• 2 green onion, chopped
• 1 carrot, sliced
• 230 grams (1/2 pound) white mushrooms, sliced
• 1 cup snow peas
• 1 (5 oz.) canned bamboo shoots
• 1 (5 oz.) canned water chestnuts, sliced

Directions

• Slice chicken against the grain into 5 mm (1/4-inch) pieces. Transfer into a small bowl. Add oil, cornstarch and salt. Gently mix by hand to coat chicken evenly with a thin layer of starch.
• Combine all the sauce ingredients into a small bowl. Mix well and set aside.
• Heat 1 tablespoon oil in a large heavy-duty skillet (or a wok) over medium high heat until hot. Add chicken and spread into a single layer. Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly charred and the inside is still raw. Transfer chicken to a plate.
• Add the remaining 1 tablespoon oil into the skillet. Add garlic and green onion. Stir a few times to release fragrance.
• Add carrot and mushrooms. Cook until it starts to get tender, 2 to 3 minutes.
• Add snow peas, bamboo shoots, and water chestnuts. Cook 1 minute.
• Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back chicken. Stir until the sauce thickens.
• Transfer everything into a serving plate immediately.
• Serve hot over steamed rice or by itself.