Moo Goo Gai Pan

3/4 pound boneless skinless chicken breasts
1 cup fresh mushrooms, sliced
1/2 cup canned bamboo shoots, sliced (optional)
1/2 cup canned water chestnuts, sliced (optional)
2 TBS ginger, finely chopped
4 garlic cloves, crushed

1 cup low sodium chicken broth
1 ~ 2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
red chile pepper flakes or oil, to taste

1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
A few drops of sesame oil

1. Cut chicken breasts into strips. Add seasonings and marinate chicken for about 15 minutes.
2. While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and grate ginger, and crush garlic cloves.
3. Prepare sauce ingredients and set aside.
4. Heat wok and add oil. Add garlic and ginger. Add chicken and stir-fry until it changes color. Remove and set aside.
5. Add 1 tablespoon oil. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly.
6. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot with white jasmine rice.
~*~ From a Chinese website ~*~