Moo Goo Gai Pan

cooking.nytimes.com

ChrisKnitz

1 pound boneless, skinless chicken breasts

3 tablespoons oyster sauce

5 tablespoons neutral oil, plus more as needed

2 tablespoons cornstarch

1 cup low-sodium chicken broth

1 tablespoon low-sodium soy sauce

1 teaspoon granulated sugar

1 teaspoon toasted sesame oil

¼ teaspoon ground white pepper (optional)

1 medium carrot, peeled and thinly sliced into coins

1 (2-inch) piece ginger, peeled and thinly sliced into matchsticks

12 ounces white button or shiitake mushrooms, or a mix, stemmed and sliced

4 ounces sugar snap peas, trimmed and halved crosswise

1 (8-ounce) can sliced bamboo shoots, drained

1 (8-ounce) can sliced water chestnuts, drained

2 tablespoons Shaoxing wine, or dry Sherry

Steamed white rice, for serving

Directions at cooking.nytimes.com

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