Moo Goo Gai Pan (Chinese)

The literal translation for moo goo gai pan is button mushrooms, chicken, slices. Pretty spot on uh? A simple name for a simple stir fry that only takes about 20 minutes to make - and a delicious one that is. Most moo goo gai pan recipes are made Cantonese style, meaning with a cloudy white sauce and some ground white pepper. But since I generally prefer Szechuan food over Cantonese, I have tweaked my moo goo gai pan to be more savoury and therefore, browner in colour as well. Not that there is anything wrong with the classic white sauce but I am the kind of girl who likes bold, in your face flavours. That's why I'm so into curries (Japanese curry being one of my all-time favourites), Thai and Japanese food, and any other cuisine that uses plenty of spices and condiments into their dishes.

1 Tbsp. peanut or Canola oil
½ lb chicken breast, boneless, skinless, chopped into thin bite size piece
2 cloves garlic, minced
1½ cup button mushrooms sliced in half
1½ cup snow peas
½ cup canned bamboo shoots drained
¼ cup canned water chestnuts drained
1 Tbsp. cornstarch, mixed with 2 Tbsp. water
white pepper, freshly ground

Marinade:
1 Tbsp. soy sauce
1 tsp. rice vinegar
1 tsp. cornstarch

Sauce:
½ cup chicken stock
1 Tbsp. soy sauce
1 Tbsp. rice vinegar
½ 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 ground white pepper and serve immediately.