Moo Goo Gai Pan

This is one of my favorite things to order at a Chinese restaurant. This was a good recipe, but I had to add quite a bit of salt. It's pretty quick cooking, but the oil really splattered out of the wok when I put the chicken in. I'll make it again, no doubt!

Ingredients:
3 boneless chicken breasts cut into bite size pcs
1/3 cup oil
3 slices ginger
2 garlic cloves
1 1/2 cups chicken stock
2 tablespoons cornstarch
1/2 lb sliced mushrooms
1/4 lb snow peas
1 (8 ounce) can water chestnuts (drained)
1 (8 ounce) can bamboo shoots (drained)
1/4 cup carrots julienned
4 green onions (sliced)
1/2 cup broccoli, florets (small)
Salt, to taste

Directions:
Preheat wok; Pour cooking oil and swirl oil around sides to coat. When oil is hot, add ginger and garlic; brown and then discard. Next, add the chicken and cook for 4 minutes.
Meanwhile, combine chicken stock and corn starch. Pour over chicken to thicken the sauce, reduce heat. Add in all the vegetables. Cover and simmer about 15 minutes. Salt to taste & season with soy sauce (optional), and serve over rice immediately.