Moo Goo Gai Pan

Ingredients

 * ¾ 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
 * ½ cup canned bamboo shoots
 * ½ cup canned water chestnuts
 * 2 slices ginger
 * 1 garlic clove

Sauce

 * ½ cup chicken stock
 * 2 tablespoons oyster sauce
 * 1 teaspoon sugar
 * 1 tablespoon cornstarch

Other

 * 3 tablespoons oil for stir frying, or as needed

Directions

 * 1) Cut chicken breasts into strips.
 * 2) Add the seasonings in the order given, adding the cornstarch last.
 * 3) Marinate the chicken for about 15 minutes.
 * 4) While the chicken is marinating, prepare the vegetables.
 * 5) Wipe the mushrooms clean with a damp cloth and cut into thin slices.
 * 6) Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly.
 * 7) Slice and chop ginger, and peel and mince the garlic clove.
 * 8) Prepare sauce ingredients and set aside.
 * 9) Heat wok and then add 2 tablespoons oil.
 * 10) Add the chicken and stir-fry until it changes color and is nearly cooked through.
 * 11) Remove and set aside.
 * 12) Add 1 tablespoon oil.
 * 13) Add the garlic and ginger and stir-fry briefly.
 * 14) Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
 * 15) Stir-fry briefly.
 * 16) Give the sauce a quick restir, then make a well in the middle of the wok and add sauce.
 * 17) Cook, stirring, until the sauce is thickened.
 * 18) Return chicken to wok.
 * 19) Mix together and serve hot.