Moo Goo Gai Pan (Gluten-Free)

Ingredients

• 1.5 lbs Chicken breast
• 1 lb 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 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger

Instructions

1. 1In a medium bowl, place the 1.5 lbs of chicken breast slices. Add the 1 tbsp of cornstarch and toss until the chicken is evenly coated. Set aside.
2. 2Place a 12-inch wok or large skillet over medium-high heat. Add the 1 tbsp of sesame oil. Once the oil is shimmering, carefully add the coated 1.5 lbs of chicken breast. Stir-fry for 5-7 minutes, or until the chicken is browned on all sides and cooked through to an internal temperature of 165°F (74°C).
3. 3Add the 2 cloves of minced garlic and 1 tsp of grated ginger to the wok with the chicken. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4. 4Add the 1 lb of mushrooms, 1 cup of bamboo shoots, 1 cup of water chestnuts, and 1 cup of snow peas to the wok. Continue to stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
5. 5In a separate small bowl, whisk together the 1 cup of chicken broth and 2 tbsp of tamari until well combined.
6. 6Pour the chicken broth and tamari mixture over the chicken and vegetables in the wok. Bring the mixture to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce has thickened slightly.
7. 7Serve the Moo Goo Gai Pan immediately over gluten-free rice.

Substitutions

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