Cantonese Moo Goo Gai Pan

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 439

Blanch the bamboo shoots for 5 minutes, drain and run under cold water. Blanch the water chestnuts, cool them, and cut them in half.
Bash and slice the garlic, slice the carrots, and cut the mushrooms in half.
Whisk the sauce ingredients together in a small bowl.
Slice the chicken into thin pieces, place it in a bowl and add the marinade ingredients. Massage with your hands to coat evenly.
Assemble your ingredients before heating the wok.
Heat the wok over medium-high and sear the mushrooms. Add a tablespoon of the chicken broth if needed (to bring out the moisture and help them brown).
Remove mushrooms once browned and heat vegetable oil until smoking.
Add chicken pieces and cook on one side for 30 seconds to 1 minute, pressing down and separating the pieces with your spatula. Once white on the edges, flip pieces to the other side and cook for about 30 seconds.
Turn the heat to medium-high and add the rest of the vegetables in the following order, tossing to combine after each vegetable: garlic, carrots, sugar snap peas, bamboo shoots, water chestnuts, baby corn, and pre-seared mushrooms. Toss and cook for about 2 minutes.
Bring the wok to smoking and add the sauce around the edges. Toss to coat all the vegetables and chicken and let the sauce thicken.
Add chicken broth around the edges and bring to a boil. Let cook for 1 minute.
Serve immediately with optional spring onions on top and a side of fresh rice.