Moo Goo Gai Pan (Gluten-Free)

Ingredients

• about 450 g Chicken breast
• about 450 g Mushrooms
• 1 can Bamboo shoots
• 1 can Water chestnuts
• 2 tablespoons Cornstarch
• 1 cup Chicken broth
• 2 tablespoons Tamari (gluten-free)
• 1 tablespoon Rice wine
• 1 teaspoon Ginger
• 2 cloves Garlic
• 2 tablespoons Vegetable oil

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

Instructions

1. 1Slice the about 450 g Chicken breast thinly into bite-sized pieces.
2. 2In a medium bowl, toss the sliced chicken with 2 tablespoons of Cornstarch until evenly coated.
3. 3Heat the 2 tablespoons of Vegetable oil in a 30.48 cm wok or large skillet over medium-high heat until the oil shimmers, about 175°C.
4. 4Add the coated chicken to the hot wok and stir-fry for 4-6 minutes, or until it is no longer pink and reaches an internal temperature of 74°C. Remove the chicken from the wok and set aside.
5. 5Add the about 450 g Mushrooms, 1 can Bamboo shoots (drained), and 1 can Water chestnuts (drained) to the hot wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
6. 6In a small bowl, whisk together the 1 cup Chicken broth, 2 tablespoons Tamari (gluten-free), 1 tablespoon Rice wine, 1 teaspoon Ginger, 2 cloves Garlic (minced), and the remaining 2 tablespoons of Cornstarch until smooth.
7. 7Return the cooked chicken to the wok with the vegetables. Pour the whisked sauce mixture over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything, reaching a gentle simmer.
8. 8Serve the Moo Goo Gai Pan hot, ideally with steamed rice.

Substitutions

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