Dairy-Free Moo Goo Gai Pan

Instructions

1. 1Slice the about 680 g Chicken breast thinly into bite-sized pieces. In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it marinate for 15 minutes.
2. 2Prepare the vegetables: slice the about 450 g Mushrooms, and halve the 1 cup Snap peas. Mince the 2 cloves Garlic and grate the 1 tbsp Ginger.
3. 3Heat 1 tbsp Sesame oil in a wok or large skillet over medium-high heat, about 204.4°C (200°C). Add the marinated chicken and stir-fry for 5-7 minutes, or until it is no longer pink inside and reaches an internal temperature of 74°C.
4. 4Add the minced 2 cloves Garlic and grated 1 tbsp Ginger to the wok. Stir-fry for 1 minute until fragrant, being careful not to burn them.
5. 5Add the sliced about 450 g Mushrooms, 1 cup Bamboo shoots, 1 cup Water chestnuts, and halved 1 cup Snap peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
6. 6In a small bowl, whisk together 1 cup Chicken broth, the remaining 1 tbsp Soy sauce, 2 tbsp Cornstarch, and 1 tbsp Rice wine vinegar until smooth.
7. 7Pour the sauce mixture over the chicken and vegetables in the wok. Cook, stirring constantly, for about 2 minutes, until the sauce thickens and coats everything, reaching a temperature of at least 74°C.
8. 8Serve immediately.

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