Moo Goo Gai Pan

Instructions

1. 1

   Cook the rice. Thinly slice the chicken and toss with 1 tsp cornstarch and a pinch of salt. Slice the carrot thinly.

2. 2

   Whisk the broth, oyster sauce and remaining cornstarch.

3. 3

   Heat 1 tbsp oil in a wok over high heat and stir-fry the chicken 4-5 minutes until cooked; remove.

4. 4

   Add the remaining oil, garlic, mushrooms and carrot and stir-fry 3 minutes. Add the snow peas and water chestnuts for 1 minute.

5. 5

   Return the chicken, pour in the sauce and stir 1-2 minutes until thickened and glossy. Serve over rice.