Moo Goo Gai Pan (Dairy-Free)

A classic Chinese-American stir-fry featuring chicken, mushrooms, and a light sauce, made entirely dairy-free.

45m4 servings

Contains soyContains sesameDAIRY-free

320 cal|30g protein|15g carbs|15g fat|4g fiber

Ingredients

about 680 g Chicken breast
about 450 g 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

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

Instructions

1Cut the about 680 g of chicken breast into thin slices, about 0.635 cm thick.
2Heat 2 tbsp of vegetable oil in a 30.48 cm wok or large skillet over medium-high heat, about 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 74°C. Remove the chicken from the wok and set aside.
3Add the about 450 g 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.
4Add the 1 tbsp of ginger and 2 cloves of garlic to the wok. Stir-fry for 1 minute more, until fragrant.
5Pour in the 2 tbsp of gluten-free soy sauce (tamari) and 1 cup of chicken broth. Stir to combine everything in the wok.
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.
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.
8Serve the Moo Goo Gai Pan hot, ideally with rice.

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