To make moo goo gai pan, heat 1 tablespoon of vegetable oil in a large pan or wok. Once the oil is smoking, add 1 cup of sliced fresh mushrooms, 2 cups of chopped broccoli florets, 1 8-ounce drained can of sliced bamboo shoots, 1 8-ounce drained can of sliced water chestnuts and 1 15-ounce drained can of whole straw mushrooms. Cook the ingredients, stirring occasionally, for approximately five minutes or until the broccoli is tender.
Transfer the ingredients to a separate container, and clean out the wok. In the same wok or pan, heat 1 tablespoon of vegetable oil as before. Cook 2 minced cloves of garlic in the oil until it is lightly browned. Cut 1 pound of skinless, boneless chicken breasts into strips, and add them to the oil and garlic. Cook the chicken until there is no more pink and the outsides are lightly browned.
In a separate bowl, combine 1 tablespoon each of cornstarch, white sugar, soy sauce, oyster sauce and rice wine. Add 1/4 cup of chicken broth, and stir the ingredients to combine. Stir the sauce mixture into the wok with the chicken. Bring the sauce to a boil while continuously stirring. Allow the sauce to boil for approximately 30 seconds to thicken. Add the vegetables to the chicken, and toss all the ingredients together until evenly distributed.