Moo Goo Gai Pan (Dairy-Free)

Ingredients

• 1 lb Chicken breast
• 1 lb Mushrooms
• 1 head Bok choy
• 1 can Bamboo shoots
• 1 can Water chestnuts
• 1/2 cup Chicken broth
• 2 tbsp Coconut aminos
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Cornstarch
• 1 tbsp Vegetable oil

Instructions

1. 1Slice the 1 lb of chicken breast into thin strips. In a medium bowl, toss the chicken strips with the 1 tbsp of cornstarch and the 1 tbsp of sesame oil until evenly coated.
2. 2Prepare your vegetables: wash and slice the 1 lb of mushrooms, wash and chop the 1 head of bok choy, and drain the 1 can of bamboo shoots and the 1 can of water chestnuts. Mince the 2 cloves of garlic and grate the 1 tsp of ginger.
3. 3Heat the 1 tbsp of vegetable oil in a wok or large skillet over high heat until it shimmers, about 350°F (175°C). Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
4. 4Add the coated chicken to the hot wok. Stir-fry for 3-5 minutes, or until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
5. 5Add the sliced mushrooms, chopped bok choy, drained bamboo shoots, and drained water chestnuts to the wok. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp.
6. 6Pour in the 1/2 cup of chicken broth and the 2 tbsp of coconut aminos. Stir everything together and cook for 1-2 minutes, allowing the sauce to bubble and thicken slightly.
7. 7Serve the Moo Goo Gai Pan immediately over cooked rice.

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