MOO GOO GAI PAN
P.F. Chang's China Bistro Copycat Recipe
2 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1/4 cup chicken broth
1 cup fresh mushrooms, sliced
2 cups broccoli florets, chopped
1 (8 oz) can sliced bamboo shoots, drained
1 (8 oz) can sliced water chestnuts, drained
1 (15 oz) can whole straw mushrooms, drained
Heat your work to hot, add 1 tablespoon oil, heat until smoke. Stir in veggies at one time, stirring for 5-6 minutes or until all vegetables are done. Remove and set aside. Blend sauces in a bowl. Mix well.
Reheat wok with remaining oil until oil. Stir in the garlic, cook for 5 seconds. Combine chicken, cook until no longer pink in the center, about 5 minutes.
Pour sauces mixture over the chicken, and bring to a boil, stirring constantly for 30 seconds. Return the vegetables to the wok, and toss with the sauce until well coated. Serve hot with rice.