Moo Goo Gai Pan

• Gluten free

• Meat

  • 1/2 lb Chicken breast, boneless skinless

• Produce

  • 1/2 cup Bamboo shoots, canned
  • 1 1/2 cup Button mushrooms
  • 2 Garlic cloves
  • 1 1/2 cup Snow peas

• Canned Goods

  • 1/2 cup Chicken stock
  • 1/4 cup Water chestnuts, canned

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 tbsp Cornstarch mixed with
  • 1/2 tsp Sugar
  • 1 White pepper, ground

• Oils & Vinegars

  • 1 tbsp Peanut or canola oil
  • 4 tsp Rice vinegar
  • 1 tsp Sesame oil

Found on pickledplum.com

Description

Ingredients

• 1 tbsp peanut or canola oil
• ½ pound boneless, skinless chicken breast, sliced into thin bite size piece
• 2 garlic cloves, finely chopped
• 1½ cup button mushrooms, sliced in half
• 1½ cup snow peas
• ½ cup canned bamboo shoots
• ¼ cup canned water chestnuts
• 1 tbsp cornstarch mixed with 2 tbsp water
• ground white pepper
• For the marinade:
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp cornstarch
• For the sauce:
• ½ cup chicken stock
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• ½ tsp sugar
• 1 tsp sesame oil

Directions

• Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 minutes.
• In a pan over medium high heat, add peanut oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
• In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
• Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
• Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
• Turn the heat off, season with ground white pepper and serve immediately.