Moo Goo Gai Pan

Serves 3

2 tablespoons vegetable oil, divided

2 cups chopped broccoli florets

1 cup sliced fresh mushrooms

1 (15 ounce) can whole straw mushrooms, drained

1 (8 ounce) can sliced bamboo shoots, drained

1 (8 ounce) can sliced water chestnuts, drained

2 cloves garlic, minced

1 pound skinless, boneless chicken breast, cut into strips

¼ cup chicken broth

1 tablespoon cornstarch

1 tablespoon white sugar

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon rice wine

Heat 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes. Transfer to bowl and set aside.

Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. 

Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over vegetables in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return chicken to the wok; toss with sauce and cook until heated through, about 1 minute.

Calories: 410