Moo Goo Gai Pan Recipe

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook it in the wok until cooked throughout and no longer pink. Remove and set aside ona plate.
2. Add a tablespoon of olive oil and the carrots sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more.
3. To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil, Combine the cornstarch and water in another small bowl and whisk into the sauce.
4. Add the chicken back to the wok, pour the sauce on top, and cook everything together, letting the sauce simmer until it starts to thicken. Remove from heat and serve.