Moo Goo Gai Pan (Dairy-Free)

Ingredients

• 1.5 lbs Chicken breast
• 1 lb Mushrooms
• 2 cups Bok choy
• 1/2 cup Bamboo shoots
• 1/2 cup Water chestnuts
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Gluten-free soy sauce (tamari)
• 1 cup Chicken broth
• 1 tbsp Cornstarch
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil

Instructions

1. 1Cut the 1.5 lbs of chicken breast into thin slices, about 1/4-inch thick.
2. 2Heat 2 tbsp of vegetable oil in a 12-inch wok or large skillet over medium-high heat, about 375°F (190°C). Add the sliced chicken and stir-fry for 5-7 minutes, until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the wok and set aside.
3. 3Add the 1 lb of mushrooms, 2 cups of bok choy, 1/2 cup of bamboo shoots, and 1/2 cup of water chestnuts to the hot wok. Stir-fry for 3-4 minutes, until the vegetables are tender but still have a slight crispness.
4. 4Add the 1 tbsp of ginger and 2 cloves of garlic to the wok. Stir-fry for 1 minute more, until fragrant.
5. 5Pour in the 2 tbsp of gluten-free soy sauce (tamari) and 1 cup of chicken broth. Stir to combine everything in the wok.
6. 6In a small bowl, whisk together 1 tbsp of cornstarch with 2 tablespoons of water until smooth to create a slurry. Pour this slurry into the wok while stirring gently. Continue to stir for 1-2 minutes, until the sauce thickens and coats the ingredients.
7. 7Return the cooked chicken to the wok and stir to coat it with the thickened sauce. Drizzle with 1 tsp of sesame oil and stir once more.
8. 8Serve the Moo Goo Gai Pan hot, ideally with rice.

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