Moo Goo Gai Pan

Ingredients
3/4 pound boneless, skinless chicken breasts Marinade: 2 tablespoons soy sauce 1 tablespoon rice wine or dry sherry a few drops sesame oil 1 tablespoon cornstarch Vegetables: 1 cup fresh button mushrooms 1/2 cup canned bamboo shoots 1/2 cup canned water chestnuts 2 slices ginger 1 garlic clove Sauce: 1/2 cup chicken stock 2 tablespoons oyster sauce 1 teaspoon sugar 1 tablespoon cornstarch Other: 3 tablespoons oil for stir frying, or as needed

Directions
Cut chicken breasts into strips. Add the seasonings in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.

While the chicken is marinating, prepare the vegetables.

Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop ginger, and peel and mince the garlic clove.

Prepare sauce ingredients and set aside.

Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.

Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.

Return chicken to wok. Mix together and serve hot.