Dairy-Free Moo Goo Gai Pan

Instructions

1. 1Prepare your ingredients: Slice the about 450 g of chicken breast into thin pieces. Slice the about 450 g of mushrooms. Drain the 1 cup of bamboo shoots and the 1 cup of water chestnuts.
2. 2In a medium bowl, combine the sliced chicken breast with 1 tablespoon of coconut aminos and 1 tablespoon of cornstarch. Toss until the chicken is evenly coated.
3. 3Heat 1 teaspoon of sesame oil in a 30.48 cm wok or large skillet over medium-high heat (204.4°C / 200°C). Add 1 teaspoon of ginger and 2 cloves of minced garlic. Stir-fry for 30 seconds until fragrant.
4. 4Add the coated chicken breast to the hot wok. Stir-fry for approximately 5 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
5. 5Add the sliced mushrooms, drained bamboo shoots, and drained water chestnuts to the wok. Continue to stir-fry for 3 minutes until the mushrooms begin to soften.
6. 6Pour in the remaining 2 tablespoons of coconut aminos and the 1/2 cup of vegetable broth. Bring the mixture to a simmer and cook for 2 minutes, stirring occasionally, until the sauce thickens slightly.
7. 7Chop the 2 stalks of green onions. Garnish the Moo Goo Gai Pan with the chopped green onions. Serve immediately over rice or noodles.

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