Moo Goo Gai Pan (Gluten-Free)

Ingredients

• about 680 g Chicken breast
• about 450 g Mushrooms
• 1 can Bamboo shoots
• 1 can Water chestnuts
• 1/4 cup Coconut aminos
• 1/2 cup Chicken broth
• 1 tbsp Rice flour
• 1 tsp Sesame oil
• 1 tsp Ginger
• 1 clove Garlic

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

Instructions

1. 1Prepare your ingredients: Slice the about 680 g Chicken breast into bite-sized pieces. Slice the about 450 g Mushrooms. Drain and rinse the 1 can Bamboo shoots and the 1 can Water chestnuts.
2. 2Make the sauce: In a bowl, whisk together the 1/4 cup Coconut aminos, 1/2 cup Chicken broth, and 1 tbsp Rice flour until smooth. Set aside.
3. 3Cook the chicken: Heat the 1 tsp Sesame oil in a 30.48 cm wok or large skillet over medium-high heat (204.4°C / 200°C). Add the about 680 g Chicken breast and cook, stirring occasionally, until it is browned on all sides, about 5-7 minutes.
4. 4Add aromatics: Add the 1 tsp Ginger and 1 clove Garlic to the wok with the chicken. Cook, stirring constantly, for 30 seconds until fragrant.
5. 5Cook the vegetables: Add the about 450 g Mushrooms, 1 can Bamboo shoots, and 1 can Water chestnuts to the wok. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms have softened and released some of their liquid.
6. 6Thicken the sauce: Pour the prepared sauce over the chicken and vegetables in the wok. Stir everything together and cook for 2-3 minutes, or until the sauce has thickened enough to coat the ingredients. The sauce should look glossy.
7. 7Serve: Serve the Moo Goo Gai Pan hot immediately.

Substitutions

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