Paleo Moo Goo Gai Pan (Chicken and Mushroom Stir-Fry)

Ingredients

• about 450 g Chicken Breast
• about 450 g Mushrooms
• 1 can (8oz) Bamboo Shoots
• 1 can (8oz) Water Chestnuts
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Coconut Aminos
• 1/2 cup Chicken Broth
• 1 tbsp Arrowroot Starch
• 2 tbsp Sesame Oil

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

Instructions

1. 1Slice the about 450 g Chicken Breast into thin strips, about 0.635 cm thick.
2. 2Slice the about 450 g Mushrooms. If they are large, cut them into quarters; if small, cut them in half.
3. 3In a medium bowl, whisk together the 2 tbsp Coconut Aminos, 1/2 cup Chicken Broth, and 1 tbsp Arrowroot Starch until the arrowroot starch is fully dissolved and there are no lumps.
4. 4Heat 2 tbsp Sesame Oil in a large skillet or wok over medium-high heat, about 204.4°C (200°C).
5. 5Add the sliced chicken breast, 1 tbsp Ginger, and 2 cloves Garlic (minced) to the hot skillet. Stir-fry for 5-7 minutes, or until the chicken is opaque and cooked through, reaching an internal temperature of 74°C.
6. 6Add the sliced mushrooms, 1 can (about 225 g) Bamboo Shoots (drained), and 1 can (about 225 g) Water Chestnuts (drained and sliced if whole) to the skillet. Continue to stir-fry for another 5-7 minutes, or until the mushrooms are tender.
7. 7Pour the whisked sauce mixture over the chicken and vegetables in the skillet. Stir continuously and simmer for 1-2 minutes, or until the sauce has thickened and coats the ingredients.

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