Gluten-Free Moo Goo Gai Pan

Instructions

1. 1Prepare your ingredients: slice the about 450 g of chicken breast into thin pieces, slice the about 225 g of mushrooms, and mince the 1 tsp of ginger and 2 cloves of garlic.
2. 2In a medium bowl, whisk together the 2 tbsp of gluten-free soy sauce (Tamari), 1 cup of chicken broth, and 1 tbsp of cornstarch until the cornstarch is fully dissolved and the mixture is smooth.
3. 3Heat 2 tbsp of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat until the oil shimmers, about 175°C.
4. 4Add the sliced about 450 g of chicken breast to the hot skillet and stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. Transfer the cooked chicken to a clean plate and set aside.
5. 5Add the sliced about 225 g of mushrooms, 1/2 cup of bamboo shoots, and 1/2 cup of water chestnuts to the same skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
6. 6Add the minced 1 tsp of ginger and 2 cloves of garlic to the skillet with the vegetables and stir-fry for 1 minute until fragrant.
7. 7Return the cooked about 450 g of chicken to the skillet with the vegetables. Pour the prepared sauce mixture over everything. Cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened and coats the chicken and vegetables.
8. 8Remove the skillet from the heat and stir in the 1 tsp of sesame oil. Serve immediately.

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