Moo Goo Gai Pan

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 large egg white
• 2 tbsp + 1 tsp cornstarch, divided
• 1 tbsp vegetable oil, divided
• 2 tsp minced garlic
• 1 tsp minced ginger
• 2 cups sliced mushrooms
• 1 cup snow peas
• 1/2 cup thinly sliced carrots
• 1 (8 oz) can sliced water chestnuts, drained
• 1 (8 oz) can sliced bamboo shoots, drained
• 3/4 cup chicken stock
• 1 1/2 tsp sugar
• 1 tbsp soy sauce
• 1 1/2 tsp sesame oil
• Salt and pepper to taste

Instructions

1. In a medium bowl, whisk together the egg white and 1 tbsp of cornstarch. Add the chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard any excess liquid.
2. In a large saucepan, heat 1 tsp of oil over medium-high heat. Add the carrots and 1 tbsp of water and cook 2–3 minutes, stirring constantly.
3. Add the mushrooms and cook for 3–4 minutes or until mushrooms are browned and tender.
4. Add the snow peas and cook 1–2 minutes more or until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper.
5. Remove the vegetables from the pan and place on a plate. Cover the plate with foil to keep warm.
6. Wipe out the pan with a paper towel. Heat the remaining 2 tsp of oil over medium-high heat.
7. Add the chicken to the pan and season with salt and pepper to taste. Cook, stirring occasionally, until chicken is cooked through, 3–4 minutes. Add the garlic and ginger and cook for 30 seconds more.
8. In a small bowl, whisk together the chicken stock, sugar, soy sauce, and sesame oil. Whisk in 1 tbsp + 1 tsp of cornstarch.
9. Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the heat to high. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
10. Serve immediately over rice, if desired.