Place the thinly sliced chicken in a bowl. Add 2 tbs low-sodium soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper. Mix until the chicken is evenly coated. Let it marinate at room temperature for 10–15 minutes or refrigerate up to 1 hour.

Sauce

In a small bowl whisk together 1 cup chicken broth, 1 tbs oyster sauce, 1 tsp light soy sauce and 1 tsp sugar. Taste and adjust seasoning: it should be savory with a touch of sweetness.

Make slurry

Combine 1 tbs cornstarch with 2 tbs cold water in a small cup and stir until smooth. Set aside.

Stir-fry

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat.

Add the marinated chicken in a single layer. Spread it out and let it sear, stirring only occasionally, for 1–2 minutes until the edges pale and the pieces are mostly cooked through. Remove the chicken to a bowl and set aside.

Add the remaining 1 tbs vegetable oil and 1 tsp sesame oil to the wok. Add minced garlic (3 cloves) and 1 tbs minced ginger and stir-fry for 15–20 seconds until fragrant, being careful not to burn.

Add sliced mushrooms (8 oz) and stir-fry 1–2 minutes until they begin to soften and release liquid.

Add carrots (1 cup), peapods or snap peas (1 cup), bamboo shoots (1 cup), water chestnuts (3 oz), baby corn (6 oz) and chopped bok choy or napa cabbage (2 cups). Stir-fry quickly for 2–3 minutes until vegetables are crisp-tender—still bright and slightly crunchy.

Return the cooked chicken and any accumulated juices to the wok. Pour the prepared sauce (from Sauce section) over the mixture and stir to combine.

Bring the sauce to a gentle boil, then stir the cornstarch slurry and slowly pour it into the wok while stirring constantly. Cook 30–60 seconds until the sauce thickens and coats the chicken and vegetables.

To finish

Stir in 1 tsp toasted sesame oil. Taste and add up to 1/2 tsp salt and 1/4 tsp coarsely ground black pepper if needed. Toss in sliced green onions (4 stalks) and gently fold to combine.

Transfer Moo Goo Gal Pan to a warmed serving platter. Garnish with chopped cilantro or additional green onions (2 tbs) and sprinkle sesame seeds (1 tsp) if using.

To serve

Serve immediately with steamed jasmine rice (4 cups) or fried rice. Leftovers can be refrigerated in an airtight container for up to 3 days.