Moo Goo Gai Pan Stir-Fry
A delightful stir-fry featuring tender chicken and fresh vegetables.
Equipment
- Skillet A large skillet is ideal for stir-frying.
Ingredients
Main Ingredients
- 1.25 lb chicken breasts, thinly sliced
- 0.5 tsp coarse sea salt
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 tsp baking soda
- 1 tbsp olive oil
- 1 tbsp coconut aminos
- 1 tsp tapioca starch or arrowroot starch
- 0.6 oz garlic cloves, minced about 4 cloves
- 3 tbsp avocado oil
- 3 pinches coarse sea salt
- 4 oz carrots, sliced on diagonal about 1 medium
- 8 oz baby bella or white button mushrooms, quartered
- 8 oz water chestnuts, canned, drained and sliced
- 4 oz snow peas
- 2 tbsp coconut aminos
- 0.5 oz ginger root, grated
- 0.25 cup chicken stock
- 1 tsp arrowroot or tapioca starch
- 1 tsp peach jam
Instructions
- Slice the chicken thinly and season with salt, garlic powder, onion powder, baking soda, olive oil, coconut aminos, and starch. Refrigerate.
- Prepare garlic, vegetables, and sauce.
- Sear the chicken in a hot skillet until golden brown on both sides. Set aside.
- In the same skillet, sauté garlic, carrots, mushrooms, water chestnuts, and snow peas.
- Return the chicken to the skillet, add the sauce, and toss to combine and thicken.
- Serve hot with steamed rice or cauliflower rice.
Notes
Feel free to add more vegetables like bell peppers or broccoli for extra color and flavor. No alcoholic drinks allowed, please substitute with a non-alcoholic option.