Gluten-Free Moo Goo Gai Pan

Ingredients

• about 450 g Chicken breast
• about 225 g Mushrooms
• 1/2 cup Bamboo shoots
• 1/2 cup Water chestnuts
• 1/2 cup Snow peas
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 cup Chicken broth (gluten-free)
• 2 tbsp Coconut aminos
• 1 tbsp Arrowroot powder
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil

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

Instructions

1. 1Slice chicken breast thinly. Marinate with 1 tsp arrowroot powder for 10 minutes.
2. 2Heat vegetable oil in a wok or large skillet over medium-high heat. Stir-fry chicken until cooked through, about 3-5 minutes. Remove and set aside.
3. 3Add mushrooms, bamboo shoots, water chestnuts, and snow peas to the wok. Stir-fry until tender-crisp, about 5 minutes.
4. 4Add ginger and garlic to the wok. Stir-fry until fragrant, about 30 seconds.
5. 5In a small bowl, whisk together chicken broth, coconut aminos, and remaining arrowroot powder.
6. 6Pour sauce over vegetables. Bring to a simmer and cook until slightly thickened, about 1-2 minutes.
7. 7Return chicken to the wok and toss to coat in the sauce.
8. 8Stir in sesame oil. Serve hot with rice.

Substitutions

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