Moo Goo Gai Pan

Step 1 -In a shallow dish or resealable plastic bag, whisk together 2 tablespoons soy sauce, 2 tablespoons cornstarch, and 1 tablespoon rice vinegar until the cornstarch dissolves.

Step 2 -Add the chicken to the marinade and stir or massage to coat.

Step 3 -Refrigerate for at least 20 minutes and up to overnight.

Step 4 -While the chicken is marinating, whisk together the chicken stock, 1/4 cup soy sauce, 1 tablespoon rice vinegar, oyster sauce, sesame oil, and 1 tablespoon cornstarch to make the sauce. Set aside.

Step 5 -Once the chicken is finished marinating, heat a wok or large sauté pan over high heat.

Step 6 -Add the cooking oil to the hot pan.

Step 7 -When the oil is so hot that it begins to smoke, add the marinated chicken to the wok and spread it out in the pan to avoid crowding.

Step 8 -Cook the chicken until both sides are golden brown and the chicken is cooked through at 165 degrees F internally, turning occasionally to avoid burning, for about 5 minutes.

Step 9 -Transfer the golden brown chicken to a clean plate and set aside.

Step 10 -Using the same wok, add the mushrooms and snow peas.

Step 11 -Cook the vegetables until they are about to sear, stirring occasionally to prevent burning, about 5 minutes.

Step 12 -Once the vegetables start to sear, add the baby bok choy. Continue cooking until the baby bok choy starts to become tender, about 2 minutes.

Step 13 -Add the bamboo shoots, water chestnuts, garlic, ginger, and cooked chicken to the vegetable mixture. Stir well to combine and continue cooking until everything is mixed well.

Step 14 -Add the sauce to the vegetable and chicken mixture. Stir well to combine.

Step 15 -Cook the vegetable and chicken mixture until the sauce thickens, about 2 minutes.

Step 16 -Taste the sauce for seasoning.

Step 17 -Transfer the wok from the heat and serve immediately.