Moo Goo Gai Pan

Ingredients

1 tbsp peanut or canola oil

½ pound boneless, skinless chicken breast, sliced into thin bite size piece

2 garlic cloves, finely chopped

1½ cup mushrooms chopped

1½ cup snow peas

½ cup canned bamboo shoots

¼ cup canned water chestnuts

1 tbsp cornstarch mixed with 2 tbsp water

ground pepper

For the sauce:                    For the Marinade: 

1/2 cup chicken stock         1 tbsp soy sauce

1 Tbsp. Soy Sauce               1 tsp rice vinegar

1 Tbsp. Rice Vinegar           1 tsp cornstarch

 1/2 tsp. sugar

 1 tsp. sesame oil

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 minutes.

In a pan over medium high heat, add peanut oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.

Turn the heat off, season with pepper and serve immediately.