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 bowl, combine chicken slices with 1 tbsp cornstarch and set aside.
2. 2In a wok or large skillet, heat sesame oil over medium-high heat. Add chicken and stir-fry until browned and cooked through.
3. 3Add garlic and ginger and stir-fry for 30 seconds until fragrant.
4. 4Add mushrooms, bamboo shoots, water chestnuts, and snow peas and stir-fry until tender-crisp.
5. 5In a separate bowl, whisk together chicken broth and tamari.
6. 6Pour the sauce over the vegetables and chicken and cook until the sauce thickens slightly.
7. 7Serve immediately over rice (ensure rice is gluten-free).

Substitutions

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