Ingredients

• 3/4 pound - chicken breasts
• 1 cup - fresh button mushrooms
• 1/2 cup - fresh or canned bamboo shoots, sliced
• 1/2 cup - canned water chestnuts, sliced
• 1 slice - ginger, finely chopped
• 1 - garlic clove, minced
• Oil for cooking
• For sauce:
• 2 tbsp - oyster sauce
• 1/2 tsp - sugar
• 1 tbsp - cornstarch
• For seasonings:
• 2 tbsp - soy sauce

How to Make Chicken Moo Goo Gai Pan

• Cut chicken breasts into strips.
• Add seasonings and marinate chicken for about 15 minutes
• While chicken is marinating, prepare vegetables.
• Rinse and slice bamboo shoots and water chestnuts.
• Chop ginger and mince garlic clove.
• Then prepare sauce ingredients and set aside.
• Heat wok and add oil.
• Add garlic and ginger.
• Add chicken and stir-fry until it changes colour.
• Remove and set aside.
• Add 1 tbsp oil.
• Add the mushrooms and stir-fry for a few seconds.
• Then add bamboo shoots and water chestnuts.
• Stir-fry briefly.
• Give the sauce a quick re-stir.
• Make a well in the middle of the wok and add sauce.
• Cook with stirring continuously until the sauce is thickened.
• Return chicken to wok.
• Mix together and serve hot.