Moo Goo Gai Pan (Print Version)

Chicken, mushrooms, and snappy veggies tossed in a punchy Chinese-style sauce that makes dinner easy and delicious.

# Ingredients:

→ Chicken stuff

01 - 2 tablespoons olive oil
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon ground black pepper
06 - 1 teaspoon kosher salt
07 - 450 g boneless skinless chicken breasts, slice thin across the lines

→ Veggie fixings

08 - 1 large garlic clove, chopped up
09 - 225 g canned sliced bamboo shoots, drain off the water
10 - 225 g fresh mushrooms, sliced up
11 - 225 g canned water chestnuts, drain them
12 - 240 ml snow peas
13 - 2 large carrots, slice them thin
14 - 2 tablespoons olive oil

→ Sauce mix

15 - 1 tablespoon sesame oil
16 - 0.5 tablespoon brown sugar
17 - 0.5 tablespoon cornstarch
18 - 120 ml chicken broth, go for the low-salt kind
19 - 1 tablespoon grated ginger root
20 - 2 large garlic cloves, minced up
21 - 2 tablespoons soy sauce

→ Toppings

22 - Sesame seeds for the top
23 - Chopped green onions to pop on at the end

# Steps:

01 - Chop up some green onions. Grab the sesame seeds so you're set for the last step.
02 - Grab a little bowl and stir up soy sauce, garlic, ginger, chicken broth, cornstarch, brown sugar, and sesame oil. Make sure it's lump-free and smooth.
03 - Slice carrots and mushrooms, drain water chestnuts and bamboo shoots, cut up your garlic. Lay everything out so you don't rush later.
04 - Throw chicken, salt, pepper, garlic powder, soy sauce, and cornstarch in a bowl. Use your hands or a spoon to toss it all so each piece is covered.
05 - Heat up a big skillet or wok with olive oil on medium-high. Add the chicken, flip after a few minutes, and cook till both sides are golden and cooked in the center. Take it out and set aside for now.
06 - Pour in more oil to that pan, toss in carrots first for a bit. Next, snow peas and water chestnuts go in, then mushrooms, bamboo shoots, and garlic. Stir often and keep them a bit crunchy, not mushy.
07 - Dump the chicken back in with the veggies. Pour on your sauce—everything gets a quick toss. Let it go a minute or two so the sauce thickens right up.
08 - Get it on plates fast, then top off with green onions and sesame seeds. Enjoy right away!

# Notes:

01 - Slice chicken across the lines so it's extra tender and cooks even.
02 - Keep veggies with a bit of crunch—they taste loads better that way.
03 - Having stuff prepped before you start makes everything way less frantic.

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