Moo Goo Gai Pan

Marinated chicken breasts, mushrooms, bamboo shoots, water chestnuts, ginger, and garlic in an oyster sauce.

Ingredients -

3/4 pound Chicken Breasts, cut into thin strips
1 cup Fresh Button Mushrooms
1/2 cup canned Bamboo Shoots, rinsed and sliced
1/2 cup canned Water Chestnuts, sliced
1 slice Ginger, finely chopped
1 Garlic clove, minced

Sauce:
1 cup Chicken Broth
1 -2 tablespoons Oyster Sauce
1/2 teaspoon Sugar
1 tablespoon Cornstarch

Marinade:
2 tablespoons Soy Sauce
1 tablespoon Dry Sherry
a few drops Sesame Oil
1 tablespoon Cornstarch

Peanut Oil for stir-frying

Preparation:

1. In a medium bowl, combine soy sauce, dry sherry, sesame oil, and cornstarch. Add chicken and marinate 15-30 minutes.

2. Combine chicken broth, oyster sauce, sugar and cornstarch. Set aside.

3. Heat wok over high heat. Add 2 tablespoons peanut oil.

4. Add chicken. Stir-fry until no longer pink. Remove and set aside. Wipe wok clean.

5. Add 1-tablespoon peanut oil to wok.

6. Add the garlic and ginger.

7. Add mushrooms. Stir-fry 15 seconds.

8. Add bamboo shoots, and water chestnuts. Stir-fry 15 seconds.

9. Re-stir the sauce and add to wok. Stir-fry until sauce has thickened.

10. Return chicken to wok. Stir-fry 30 seconds.

11. Serve hot.

Variations and Recipe Ideas:

Cooking Tip

Bamboo Shoots

Fresh bamboo shoots, if available are a great substitute for the canned shoots, as they have much better flavor and texture.

Cooking Tip

Oyster Sauce

A thick, dark, rich sauce made from extracts of oysters. Oyster sauce can be made fresh, or purcashed in the asian or condiment section of your local grocery store.