Moo Goo Gai Pan

I like this dish because the flavors are simple and it falls in the line of a comfort food "chinese style". The sauce is thick and yummy and compliment the chicken and mushrooms so well.  You will need: 1 pound boneless, skinless chicken breasts cut into thin strips that you marinade in: 2 tbs soy sauce, 1 tbs dry sherry, a few drops of sesame oil and 1 tbs cornstarch. Be sure to mix the ingredients for the marinade in order and add your chicken, set aside for about 15 minutes.

 Meanwhile, for your veggies you will need 8 oz pkg button mushrooms sliced, 1 small can of bamboo shoots and sliced water chestnuts rinsed and drained, 1 small head of bok choy using only the green part thinly sliced, 1 tbs minced ginger, 1 garlic clove minced.

For the sauce you will need: 3/4 C chicken stock, 2 tbs oyster sauce ( found in the Asian section of your market), 1 tsp sugar, 1 tbs cornstarch- mix together & set aside.

You will also need 3 tbs of canola oil for the stir fry.

 Heat large skillet or wok over medium heat  and 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 back to skillet or wok and add the garlic and ginger and stir-fry briefly. Add the mushrooms and bok choy and stir-fry for about 5-7 minutes until mushrooms are cooked through, 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 skillet or wok and add sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together and serve hot over rice. Bon Appetit!