Moo Goo Chicken (Print Version)

# Ingredients:

→ Marinade

01 - 1 chicken breast without bones or skin (around 1/2 lb or 225g)
02 - 1 teaspoon cornstarch
03 - 1 tablespoon Shaoxing wine
04 - 1/4 teaspoon salt

→ Sauce

05 - 1 tablespoon oyster sauce
06 - 1/4 cup chicken stock
07 - 1 tablespoon Shaoxing wine
08 - 1 teaspoon cornstarch
09 - 1 tablespoon soy sauce

→ Stir-fry

10 - 1/2 lb (225g) white mushrooms, sliced
11 - 1 carrot, thinly sliced
12 - 1 cup water chestnuts, sliced and drained
13 - 2 green onions, chopped
14 - 2 tablespoons vegetable or peanut oil
15 - 2 cloves garlic, minced up
16 - 1 cup snow peas, ends trimmed
17 - 1 cup bamboo shoots, drained and sliced thin

# Instructions:

01 - Cut the chicken into thin slices, about 1/4-inch each. Toss it with wine, cornstarch, and salt until covered all over.
02 - Stir together everything for the sauce in a small bowl and keep it handy.
03 - Get a large skillet hot with 1 tablespoon oil. Cook the chicken quickly till it's browned but still pink inside. Take it out of the pan.
04 - Add the rest of the oil to the skillet along with garlic and green onions. Stir it for a few seconds.
05 - Put in the carrots and mushrooms first, cooking till they soften up. Toss in snow peas, bamboo shoots, and water chestnuts afterward.
06 - Pour the sauce in, add chicken back to the skillet, and stir till the sauce thickens up nicely. Top with green onion before serving.

# Notes:

01 - Use tamari and dry sherry to skip gluten entirely.
02 - You can make the sauce thinner or thicker to suit your taste.
03 - A classic Chinese dish with the name 蘑菇鸡片.

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