Begin by slicing the chicken breast into thin strips and set aside. Clean and slice the mushrooms, and chop your bell peppers into bite-sized pieces. Don’t forget to trim the snow peas for a crisp texture! Finally, mince the garlic and ginger, gathering all your prepared ingredients for a smooth cooking process.

In a medium bowl, combine soy sauce, cornstarch, water, minced garlic, and ginger. Whisk the mixture thoroughly until the cornstarch is fully dissolved and the sauce is smooth.

Place a large skillet or wok over medium-high heat and add about 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering.

Carefully add the sliced chicken to the hot oil, spreading it out to ensure even cooking. Stir-fry the chicken for about 4-5 minutes, or until golden brown and no longer pink.

Once the chicken is cooked, toss in the sliced mushrooms, bell peppers, and snow peas. Stir-fry for an additional 3-4 minutes, or until the vegetables are vibrant and tender-crisp.

Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly. Continue cooking for about 2 minutes, or until the sauce has thickened slightly.

Remove the skillet from heat and transfer the completed Moo Goo Gai Pan to serving plates. Pair with steamed rice or noodles.