Moo Goo Gai Pan Recipe

Ingredients

• 3/4 pound of boneless skinless chicken breasts, sliced
• 1 tbsp soy sauce or tamari (use Tamari if gluten free)
• 2 tbsp cooking oil, separated by tbsp
• 1 tbsp + 2 tsp corn starch, separated
• 2 tbsp of water
• 2 teaspoons minced garlic
• 2 cups of sliced mushrooms (8 oz)
• 1 cup of snow peas (4 oz)
• 2 cups napa cabbage, cut in 1 inch pieces
• 8-oz can of sliced water chestnuts, drained
• Salt, as desired

Instructions

1. 1

   In a bowl, mix soy/tamari, 1 tbsp oil,...: In a bowl, mix soy/tamari, 1 tbsp oil, and 1 tbsp cornstarch. Toss in the sliced chicken to coat; rest 30 minutes (velveting step).

2. 2

   Whisk 2 tsp cornstarch with 2 tbsp water...: Whisk 2 tsp cornstarch with 2 tbsp water to make a slurry; set aside.

3. 3

   Heat 1 tbsp oil in a large nonstick...: Heat 1 tbsp oil in a large nonstick pan or wok over high. Stir-fry chicken 30–60 seconds until just opaque; remove to a plate.

4. 4

   Reduce heat to medium. Add garlic; sauté 10–15...: Reduce heat to medium. Add garlic; sauté 10–15 seconds. Add napa cabbage; stir-fry 1 minute.

5. 5

   Add mushrooms; cook 2–3 minutes, stirring occasionally. If...: Add mushrooms; cook 2–3 minutes, stirring occasionally. If dry, add a splash of broth or water.

6. 6

   Add snow peas and water chestnuts; cook 1–2...: Add snow peas and water chestnuts; cook 1–2 minutes until peas are bright green and crisp-tender.

7. 7

   Return chicken (and juices) to the pan. Stir...: Return chicken (and juices) to the pan. Stir the slurry and pour it in; toss 30–60 seconds until the sauce is glossy and lightly thickened. Season with salt to taste.

8. 8

   Serve immediately.