Dairy & Nut-Free Moo Goo Gai Pan

Ingredients

• about 680 g Chicken Breast
• about 450 g Mushrooms (sliced)
• 1 cup Bamboo Shoots (sliced)
• 1/2 cup Water Chestnuts (sliced)
• 2 tbsp Avocado Oil
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced)
• 1 cup Chicken Broth (low sodium)
• 2 tbsp Cornstarch
• 1 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tsp Rice Vinegar
• 1/4 tsp Salt
• 1/4 tsp White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut chicken into thin slices. In a bowl, marinate chicken with 1 tbsp gluten-free soy sauce and 1 tsp rice vinegar for 10 minutes.
2. 2In a small bowl, whisk together chicken broth and cornstarch to create a slurry.
3. 3Heat avocado oil in a large skillet or wok over medium-high heat. Add garlic and ginger and cook for 1 minute until fragrant.
4. 4Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
5. 5Add mushrooms, bamboo shoots, and water chestnuts to the skillet and cook until softened, about 5-7 minutes.
6. 6Pour in the chicken broth slurry and bring to a simmer, stirring constantly until thickened, about 2-3 minutes.
7. 7Return chicken to the skillet and stir to combine. Season with salt and white pepper.
8. 8Serve immediately over rice.

Related Guides