Moo Goo Gai Pan

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 lb boneless skinless chicken breast (- sliced thinly)

1 ½ cups shiitake mushrooms (- sliced)

2 cups broccoli (- cut into bite size pieces)

1 cup carrots (- sliced)

1 cup snow peas

½ cup onions (- chopped)

8 oz sliced water chestnut

8 oz bamboo shoots

2 Tablespoons avocado oil (- for stir frying)

toasted white sesame seeds (-, optional for garnish)

1 Tablespoon low sodium soy sauce

1 ½ Tablespoons Shaoxing wine (- substitute with white wine or mirin)

2 teaspoons cornstarch

½ teaspoon brown sugar

1 ½ cups chicken stock or vegetable stock

1 ½ Tablespoons cornstarch

½ Tablespoon sesame oil

½ Tablespoon Shaoxing wine (- substitute with white wine or mirin)

2 cloves garlic (- minced)

½ teaspoon ginger (- grated)

¼ teaspoon sugar (-, optional)

salt to taste (- I added ½ teaspoon)

Directions

Marinate the chicken while you prep the vegetables and prepare the sauce.

Make the sauce

Mix together the ingredients for the sauce in a medium sized bowl and set it aside.

Stir fry the chicken

Heat a pan or wok over medium high heat and add the oil. Once the pan is hot, add the sliced chicken to the pan and let it cook for 2 to 3 minutes. Remove it from the pan and set it aside.

Stir fry the mushrooms and vegetables

Add the mushrooms, broccoli, carrots, and onions to the pan. Stir fry together for about 2 to 3 minutes and then add the snow peas and cook for another minute.

Add all the vegetables

Add the chicken back into the pan along with the water chestnut and bamboo shoots.

Add the sauce

Finally add the sauce to the pan and toss to combine everything together until the sauce thickens up and becomes clear. Keeping things moving in the pan so the sauce evenly coats the vegetables. This should take about 1 to 2 minutes.

Serve

Garnish with sesame seeds and serve immediately.

Nutrition

• Calories: 326 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 73 mg
• Sodium: 316 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 30 g