Moo Goo Gai Pan (Gluten-Free)
A classic Chinese-American dish, made gluten-free by using tamari and cornstarch.
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Ingredients
- about 680 g Chicken breast
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, place the about 680 g of chicken breast slices. Add the 1 tbsp of cornstarch and toss until the chicken is evenly coated. Set aside.
- 2Place an approximately 30 cm wok or large skillet over medium-high heat. Add the 1 tbsp of sesame oil. Once the oil is shimmering, carefully add the coated about 680 g 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 74°C.
- 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.
- 4Add the about 450 g 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.
- 5In a separate small bowl, whisk together the 1 cup of chicken broth and 2 tbsp of tamari until well combined.
- 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.
- 7Serve the Moo Goo Gai Pan immediately over gluten-free rice.
Substitutions
Soy Sauce → Tamari (gluten-free)
Avoid gluten
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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