Moo Goo Gai Pan (Gluten-Free)

Ingredients

• about 450 g Chicken breast
• about 450 g Mushrooms
• 1 cup Bamboo shoots
• 1/2 cup Water chestnuts
• 1 cup Chicken broth
• 2 tbsp Cornstarch
• 2 tbsp Dry sherry
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Tamari (gluten-free soy sauce)
• 2 whole Scallions

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

Instructions

1. 1In a medium bowl, whisk together the 1 cup of chicken broth, 2 tablespoons of cornstarch, 2 tablespoons of dry sherry, 1 tablespoon of sesame oil, 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 2 tablespoons of tamari until the mixture is completely smooth.
2. 2Cut the about 450 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
3. 3Heat a 30.48 cm wok or large skillet over medium-high heat until a drop of water evaporates instantly, about 2 minutes. Add the about 450 g of chicken breast to the hot wok and 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. Remove the cooked chicken from the wok and set it aside on a clean plate.
4. 4Add the about 450 g of mushrooms, 1 cup of bamboo shoots, and 1/2 cup of water chestnuts to the same wok. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp.
5. 5Pour the prepared sauce mixture from the bowl into the wok with the vegetables. Bring the sauce to a simmer, stirring constantly, for 1-2 minutes, or until it has thickened enough to coat the back of a spoon.
6. 6Return the cooked about 450 g of chicken breast to the wok. Toss everything together to coat the chicken evenly with the thickened sauce, cooking for 1 minute more to heat the chicken through.
7. 7Thinly slice the 2 whole scallions. Serve the Moo Goo Gai Pan immediately over white rice, garnished with the sliced scallions.

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