Chinese Chicken Mushroom Stir-fry (Print Version)

# Ingredients:

→ Protein & Veggies

01 - 1 pound boneless chicken breast, sliced into thin strips
02 - 1 cup fresh mushrooms, sliced (button or shiitake work great)
03 - 1 cup snow peas, ends trimmed
04 - 1 cup broccoli, cut into small florets
05 - 1 red bell pepper, seeds removed and sliced into strips
06 - 2 medium carrots, sliced on the diagonal

→ Aromatics & Sauce

07 - 3 plump garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated or finely minced
09 - 2 tablespoons vegetable oil (or peanut oil if you have it)
10 - 1/4 cup soy sauce
11 - 1/4 cup chicken broth
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
14 - Salt and pepper to taste

→ For Serving

15 - Sliced green onions for garnish
16 - Toasted sesame seeds for sprinkling on top
17 - Steamed rice or cooked noodles (optional)

# Instructions:

01 - This stir-fry moves fast once you start cooking, so get all your ingredients ready beforehand. Slice your chicken into thin, even strips (it helps to partially freeze it first for easier cutting). Then slice all your veggies - mushrooms, bell pepper, carrots, and cut the broccoli into bite-sized florets. Trim the ends off the snow peas. Mix your cornstarch and water in a small bowl and set aside.
02 - Heat up a large wok or skillet over medium-high heat. When it's hot, add 1 tablespoon of oil and swirl it around. Toss in your chicken strips, season with a pinch of salt and pepper, and stir-fry for about 5-7 minutes until the chicken is no longer pink inside. Don't overcrowd the pan - cook in batches if needed. Once done, scoop the chicken onto a plate and set aside.
03 - In the same pan, add the remaining tablespoon of oil. Throw in your minced garlic and ginger, and stir them around for about 30 seconds until they smell amazing (but don't let them burn!). Now add all your veggies - mushrooms, snow peas, broccoli, bell pepper, and carrots. Keep everything moving with a wooden spoon or spatula for about 5-7 minutes. You want the veggies to be bright and just tender, not mushy.
04 - Return the cooked chicken to the pan with all those beautiful veggies. Pour in the soy sauce, chicken broth, and oyster sauce. Give everything a good stir to coat all the ingredients in the sauce. Let it all simmer together for about a minute.
05 - Give your cornstarch-water mixture another quick stir (it tends to settle), then pour it into the pan. Gently stir everything as the sauce bubbles and thickens up, which should take about 2-3 minutes. You'll know it's ready when the sauce turns glossy and coats the back of a spoon.
06 - Taste and add a bit more salt or pepper if needed. Dish up your Moo Goo Gai Pan while it's still hot and steaming. Sprinkle with sliced green onions and a few sesame seeds for that restaurant-quality finish. Serve over fluffy rice or noodles to soak up all that delicious sauce.

# Notes:

01 - Moo Goo Gai Pan literally translates to 'mushrooms and sliced chicken' - it's an American-Chinese dish that's way easier to make at home than you might think!
02 - For a spicier version, add a teaspoon of chili paste or some red pepper flakes when you're cooking the garlic and ginger.
03 - This is a great make-ahead meal! The flavors actually develop nicely overnight in the fridge, and you can reheat it gently on the stove or in the microwave.

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