Prepare the Chicken and Vegetables

1. Slice the Chicken: Thinly slice the chicken breast against the grain. This helps keep the chicken tender while cooking.
2. Prepare the Veggies: Slice the mushrooms, carrots, and onion. If you’re using snow peas and water chestnuts, give them a quick rinse and set aside.

Make the Sauce

1. Mix the Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, sugar, rice vinegar, and water (or chicken broth). Stir until the cornstarch and sugar are dissolved. Set aside.

Cook the Chicken

1. Heat the Pan: Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Cook the Chicken: Add the sliced chicken to the pan in a single layer. Cook for 3-4 minutes, or until the chicken is lightly browned and cooked through. Remove the chicken from the pan and set aside.

Stir-Fry the Vegetables

1. Cook the Veggies: In the same pan, add a little more oil if needed, and toss in the garlic and ginger. Sauté for about 30 seconds until fragrant.
2. Add the Veggies: Add the mushrooms, carrots, snow peas, water chestnuts, and onions. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. If needed, add a splash of chicken broth to help cook the vegetables without burning.

Combine and Finish

1. Add the Chicken Back: Once the veggies are tender, return the cooked chicken to the pan.
2. Pour in the Sauce: Pour the sauce over the chicken and veggies, stirring to coat everything evenly. Cook for another 1-2 minutes, or until the sauce has thickened and everything is heated through.
3. Serve: Serve the Moo Goo Gai Pan hot, either on its own or over a bed of steamed rice.