Moo Goo Gai Pan

3/4 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
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove

Sauce:
1/2 cup chicken stock*
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch

Other:
3 tablespoons oil for stir frying, or as needed

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

*You can also use chicken broth. Just bring it to a boil, add a bit of rice
wine for flavor, and let it simmer for about 5 minutes. Another variation is
to boil the mushrooms in the chicken broth before stir-frying.

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