Effortless Chinese Chicken Stir-fry (Print Version)

# Ingredients:

→ Veggies & Protein

01 - 1 medium carrot, sliced thin on a diagonal
02 - 1 red bell pepper, de-seeded and cut into long strips
03 - 1 cup broccoli florets, chopped into smaller pieces
04 - 1 pound chicken breast (boneless), chilled slightly and cut into long, thin slices
05 - 1 cup snow peas with ends snipped
06 - 1 cup mushrooms, sliced (shiitake or button are great options)

→ Sauce & Aromatics

07 - 1 tablespoon peanut or vegetable oil
08 - 1 tablespoon of oyster sauce
09 - 3 garlic cloves, chopped finely
10 - 2 tablespoons cold water mixed with 1 tablespoon cornstarch
11 - Pinch of salt and pepper for seasoning
12 - 1/4 cup chicken stock
13 - 1/4 cup soy sauce
14 - 1 tablespoon ginger, finely chopped or grated

→ Toppings

15 - Optional: cooked noodles or steamed rice as a base
16 - A sprinkle of sesame seeds (toasted adds more flavor)
17 - Chopped green onions for freshness

# Instructions:

01 - Once you begin cooking, everything cooks up quickly, so prep your ingredients ahead of time. Slice chicken into thin strips—freezing it slightly can make cutting easier. Chop carrots, broccoli, mushrooms, and bell pepper, and trim the snow pea ends. Combine cornstarch and water in a little bowl and set it aside.
02 - Place a large frying pan or wok on medium-high heat. Add a spoonful of oil once hot and roll it around the pan. Add seasoned chicken, stir it, and cook until the pinkness is gone (about 5-7 minutes). Avoid crowding—work in batches if necessary. Move the cooked chicken to a separate plate.
03 - Add the rest of the oil to the warm pan. Quickly stir around the chopped garlic and ginger for about 30 seconds, being cautious not to let them burn. Add mushrooms, carrots, broccoli, bell pepper, and snow peas. Keep stirring for about 5-7 minutes, so they're still firm and colorful.
04 - Return the cooked chicken to the pan, mixing it with all the colorful vegetables. Pour in chicken broth, soy sauce, and oyster sauce, and stir thoroughly till everything is coated with the liquids. Let it cook together briefly, about one minute.
05 - Give your cornstarch blend another mix to make sure no lumps are hiding. Slowly drizzle it into the pan and stir gently as the sauce starts to bubble and becomes thicker. This takes 2-3 minutes, and you'll see the sauce turn smooth and glossy.
06 - Test the flavor and tweak the seasoning with a touch of salt or pepper if needed. Serve the dish nice and warm, topped with some fresh green onions and sesame seeds. Put over rice or noodles to soak up that yumminess if you'd like.

# Notes:

01 - Moo Goo Gai Pan simply means 'sliced chicken and mushrooms', and it's surprisingly easy to make on your own at home!
02 - Add a bit of heat by stirring chili paste or red pepper flakes into the oil when cooking the ginger and garlic.
03 - This dish tastes even better as leftovers. Just store it in the fridge overnight, and gently reheat it on the stove or in the microwave.

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