Gluten-Free Moo Goo Gai Pan

Ingredients

• about 680 g Chicken breast
• about 225 g Rice noodles
• about 225 g Mushrooms
• 1 cup Bamboo shoots
• 1 cup Water chestnuts
• 1 cup Snow peas
• 1 cup Chicken broth
• 2 tbsp Tamari (gluten-free soy sauce)
• 1 tbsp Cornstarch
• 1 tsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Vegetable oil

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

Instructions

1. 1Bring a large pot of water to a rolling boil (100°C / 100°C). Add the about 225 g rice noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Cut the about 680 g chicken breast into thin slices, about 0.635 cm thick. In a medium bowl, whisk together the 1 cup chicken broth, 2 tbsp tamari, and 1 tbsp cornstarch until the cornstarch is fully dissolved. Add the sliced chicken to this mixture and toss to coat, then let the chicken marinate for 15 minutes at room temperature.
3. 3Place a wok or a large 30.48 cm skillet over medium-high heat (162.8-190.6°C / 160-190°C). Add the 1 tbsp vegetable oil. Once the oil is shimmering, add the 2 cloves minced garlic and 1 tsp grated ginger, and stir-fry for about 30 seconds until you can smell their fragrance.
4. 4Add the marinated chicken and the marinade mixture to the hot wok. Stir-fry for 5-7 minutes, turning the chicken frequently, until it is browned on all sides and cooked through. The internal temperature of the chicken should reach 74°C.
5. 5Add the about 225 g sliced mushrooms, 1 cup bamboo shoots, 1 cup water chestnuts, and 1 cup snow peas to the wok. Continue to stir-fry for another 3-5 minutes, until the vegetables are tender but still have a slight crispness.
6. 6Stir in the 1 tsp sesame oil. Serve the Moo Goo Gai Pan immediately over the cooked about 225 g rice noodles.

Substitutions

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