Moo Goo Gai Pan (Gluten-Free)

Ingredients

• 1 lb Chicken breast
• 1 lb Mushrooms
• 1 head Bok choy
• 1/2 cup Bamboo shoots
• 1/2 cup Water chestnuts
• 1/2 cup Chicken broth
• 1 tbsp Gluten-free soy sauce
• 1 tbsp Rice wine
• 1 tbsp Cornstarch
• 1 tbsp Sesame oil
• 1 tsp Ginger
• 1 clove Garlic

Instructions

1. 1Slice the 1 lb of chicken breast into thin, bite-sized pieces. Slice the 1 lb of mushrooms and the 1 head of bok choy into similar-sized pieces.
2. 2Heat the 1 tbsp of sesame oil in a wok or large skillet over medium-high heat (400°F / 200°C). Add the sliced chicken and cook for 5-7 minutes, stirring occasionally, until it is no longer pink and the internal temperature reaches 165°F (74°C).
3. 3Add the sliced mushrooms, bok choy, 1/2 cup of bamboo shoots, and 1/2 cup of water chestnuts to the wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp and have a slight bite.
4. 4While the vegetables are cooking, in a small bowl, whisk together the 1/2 cup of chicken broth, 1 tbsp of gluten-free soy sauce, 1 tbsp of rice wine, 1 tbsp of cornstarch, 1 clove of minced garlic, and 1 tsp of grated ginger until well combined and smooth.
5. 5Pour the sauce mixture over the chicken and vegetables in the wok. Continue to cook, stirring constantly, for 1-2 minutes, until the sauce has thickened and coats the ingredients.
6. 6Serve the Moo Goo Gai Pan immediately over rice.

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