Moo Goo Gai Pan (Shellfish-Free)

Ingredients

• 1 lb Chicken breast, sliced
• 8 oz Mushrooms, sliced
• 2 cups Bok choy, chopped
• 1 cup Bamboo shoots, sliced
• 1/2 cup Water chestnuts, sliced
• 1 cup Chicken broth (low sodium)
• 2 tablespoons Cornstarch
• 1 tablespoon Soy sauce (low sodium)
• 1 teaspoon Ginger, minced
• 1 clove Garlic, minced
• 2 tablespoons Vegetable oil
• 4 cups Rice, cooked

Instructions

1. 1In a medium bowl, combine the 1 lb of chicken breast, sliced, with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Toss gently to coat the chicken evenly. Set aside.
2. 2Place a 12-inch skillet or wok over medium-high heat. Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 teaspoon of ginger, minced, and the 1 clove of garlic, minced. Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.
3. 3Add the coated 1 lb of chicken breast to the hot skillet. Stir-fry for 4 to 5 minutes, until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and place it on a clean plate, setting it aside.
4. 4Add the 8 oz of mushrooms, sliced, the 2 cups of bok choy, chopped, the 1 cup of bamboo shoots, sliced, and the 1/2 cup of water chestnuts, sliced, to the same skillet. Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp.
5. 5In a small bowl, whisk together the 1 cup of chicken broth and the remaining 1 tablespoon of cornstarch until smooth. Pour this mixture over the vegetables in the skillet. Cook, stirring constantly, for 1 to 2 minutes until the sauce has thickened and coats the vegetables.
6. 6Return the cooked 1 lb of chicken breast to the skillet with the vegetables and sauce. Toss everything together gently to ensure the chicken is well-coated. Cook for another minute to heat the chicken through.
7. 7Serve the Moo Goo Gai Pan immediately over the 4 cups of cooked rice.

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