Moo Goo Gai Pan (Soy-Free)

Ingredients

• about 450 g Chicken breast
• about 225 g Mushrooms
• 1/2 cup Bamboo shoots
• 1/4 cup Water chestnuts
• 1 cup Chicken broth
• 1 tbsp Coconut aminos
• 2 tbsp Tapioca starch
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tsp Sesame oil
• 4 cups Rice

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

Instructions

1. 1Carefully slice the about 450 g of chicken breast into thin pieces, approximately 0.635 cm (0.6 cm) thick. Then, slice the about 225 g of mushrooms into 0.635 cm (0.6 cm) thick slices.
2. 2Place a 30.48 cm wok or large skillet over medium-high heat, which is about 190°C. Add the 1 tsp of sesame oil and let it heat for 30 seconds. Add the sliced chicken and stir-fry for 4 to 6 minutes, stirring frequently, until the chicken is no longer pink inside and reaches an internal temperature of 74°C. Remove the cooked chicken from the wok and set it aside in a clean bowl.
3. 3Add the sliced about 225 g of mushrooms, the 1/2 cup of bamboo shoots, and the 1/4 cup of water chestnuts to the hot wok. Stir-fry these vegetables for 5 minutes, stirring often, until the mushrooms become tender.
4. 4Return the cooked chicken to the wok with the vegetables. Add the 1 cup of chicken broth, the 1 tbsp of coconut aminos, the 1 tsp of ginger, and the 2 cloves of minced garlic. Stir all ingredients together gently to combine.
5. 5In a small bowl, whisk together the 2 tbsp of tapioca starch with 2 tablespoons of water until the mixture is completely smooth and lump-free. Pour this tapioca starch mixture into the wok with the chicken and vegetables. Continue to simmer the mixture, stirring constantly, for 1 to 2 minutes until the sauce visibly thickens and coats the chicken and vegetables, appearing glossy.
6. 6Have the 4 cups of cooked rice ready to serve.
7. 7Serve the Moo Goo Gai Pan immediately and directly over the prepared 4 cups of cooked rice.

Substitutions

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