Gluten-Free Moo Goo Gai Pan

Instructions

1. 1Cut the about 450 g of Chicken breast into thin slices, about 0.635 cm thick.
2. 2In a medium bowl, whisk together the 1/2 cup Chicken broth, 2 tbsp Gluten-free soy sauce (Tamari), 1 tbsp Dry sherry, 1 tsp Sesame oil, 1 tbsp Cornstarch, 1 tsp Ginger, and 1 clove Garlic until well combined and no lumps of cornstarch remain.
3. 3Heat a 30.48 cm wok or large skillet over medium-high heat until a drop of water evaporates immediately.
4. 4Add the sliced about 450 g Chicken breast to the hot wok and stir-fry for 3 to 5 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
5. 5Add the about 225 g Mushrooms, 1/2 cup Bamboo shoots, 1/2 cup Water chestnuts, and about 113 g Snow peas to the wok with the chicken. Continue to stir-fry for another 3 to 4 minutes, until the vegetables are tender-crisp.
6. 6Give the sauce mixture a quick whisk, then pour it into the wok over the chicken and vegetables. Cook, stirring constantly, for 1 to 2 minutes, until the sauce has thickened and coats the ingredients.
7. 7Serve the Moo Goo Gai Pan immediately over the 4 cups of Cooked white rice.

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