Moo Goo Gai Pan Ii

• 1 tablespoon vegetable oil
• 1/4 pound sliced fresh mushrooms
• 1/4 pound snow peas
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/4 pound sliced bok choy
• salt and black pepper to taste
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 3/4 cup skinless, boneless chicken breast meat - thinly sliced
• 1 teaspoon white wine
• 1/4 teaspoon white sugar
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
2. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

vegetable oil, mushrooms, snow peas, water chestnuts, choy, salt, vegetable oil, garlic, fresh ginger root, skinless, white wine, white sugar, chicken broth, cornstarch, water

Taken from www.allrecipes.com/recipe/150942/moo-goo-gai-pan-ii/ (may not work)