Marinate the Chicken: In a mixing bowl, toss the sliced chicken breast with soy sauce, Shaoxing wine, and cornstarch until well-coated . Toss well to coat the chicken evenly. Let the chicken marinate for at least 15 minutes while you prepare the remaining ingredients.

Prepare the Sauce: In a tiny bowl, combine the chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Whisk thoroughly until smooth, then set the mixture aside for later.

Cook the Chicken: Warm 1 tablespoon of vegetable oil in a spacious skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until golden and cooked through. Remove the chicken from the skillet and set it aside on a plate.

Stir-Fry the Vegetables: In the same skillet, heat the remaining tablespoon of vegetable oil. Toss in the garlic and ginger, stir-frying for about 30 seconds until aromatic. Then, add the mushrooms, snow peas, carrots, bamboo shoots, and water chestnuts. Stir-fry the veggies for 3-5 minutes, until they are tender-crisp and retain their vibrant color.

Combine and Finish: Add the cooked chicken back into the skillet with the vegetables. Give the sauce mixture a quick stir, then pour it over the chicken and veggies. Toss everything together to ensure an even coating. Let the stir-fry cook for another 2-3 minutes, or until the sauce thickens and the dish is fully heated.

Serve and Garnish: Transfer the Moo Goo Gai Pan to a serving dish. Top with freshly chopped green onions and a sprinkle of sesame seeds, if desired. Serve the dish hot alongside steamed rice or noodles for a complete meal.