Chicken Moo Goo Gai Pan

Preheat a wok or large skillet over extremely high heat, adding 1 tablespoon of vegetable oil to the pan. Introduce the mushrooms, snow peas, water chestnuts, and bok choy into the sizzling oil mixture; adjust the seasoning with salt and pepper according to your preference. Continue cooking and stirring until the vegetables reach a tender yet still crisp state, approximately 5 minutes. Set the cooked vegetables aside and thoroughly clean the wok.

Add an additional 1 tablespoon of vegetable oil to the now empty wok. Introduce minced garlic and grated ginger into the sizzling oil; cook for a brief moment until the aromatic flavors of the garlic start to transform, taking on a golden hue. Introduce diced chicken into the wok and cook until it loses its raw appearance, roughly 5 minutes. Incorporate wine, sugar, and chicken broth into the sizzling mixture; bring the liquid to a rolling boil. Dissolve cornstarch in water and blend it into the simmering sauce, allowing it to return to a gentle boil. Continue stirring until the sauce thickens and becomes crystal clear, approximately 30 seconds. Reintroduce the cooked vegetables into the wok and toss until they are hot and evenly coated with the sauce.