Moo Goo Gai Pan – Paleo and Easy Stir-Fry Recipe

4 standard portions

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Ingredients

• 1¼ pounds boneless skinless chicken breasts
• 2 tablespoons water
• 2 tablespoons arrowroot powder, divided
• 3 tablespoons avocado oil, divided
• 1 tablespoon coconut aminos
• ¾ teaspoon Umami Stir Fry Powder or Diamond Crystal brand kosher salt
• ¼ teaspoon baking soda
• ½ cup chicken broth, low sodium or unsalted
• ½ cup All-Purpose Stir-Fry Sauce
• ½ teaspoon toasted sesame oil
• ⅛ teaspoon ground white pepper
• 1 large carrot, peeled and cut into thin coins
• 12 ounces mixed mushrooms, stemmed and sliced (e.g., button mushrooms, oyster mushrooms, shiitake mushrooms, etc.)
• 3 large garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 4 ounces snow peas, ends trimmed (or sugar snap peas)
• 8 ounce canned sliced water chestnuts, drained

Method

1. First, cut the chicken breast against the grain into thin ¼-inch strips. To make the cutting part less cumbersome, freeze your chicken breast for about 15 minutes so the chicken firms up and is easier to slice.
2. In a large bowl, combine the sliced chicken with 2 tablespoons water, 1 tablespoon arrowroot powder, 1 tablespoon avocado oil, coconut aminos, Umami Stir-Fry Powder, and baking soda. Toss well and marinate for at least 30 minutes or overnight in the refrigerator.
3. Next, in a small bowl or measuring cup, whisk together the chicken broth, All-Purpose Stir-Fry Sauce, 1 tablespoon arrowroot powder, toasted sesame oil, and white pepper. Set the mixture aside.
4. Heat a large skillet (e.g., well-seasoned cast-iron, wok, or non-stick pan) over medium high heat until hot. Add 1 tablespoon avocado oil to coat the skillet.
5. Add the marinated chicken to the skillet and stir-fry the chicken until it is cooked though and browned in parts. Transfer the cooked chicken to a plate.
6. Add the remaining tablespoon of avocado oil to the empty pan. Toss in the carrots and stir-fry for 1 minute or until tender-crisp. Then, throw in the mushrooms. Sauté the mushrooms until they release their liquid, get a little squeaky, and brown in parts.
7. Next, add the garlic and ginger and sauté until fragrant, about 30 seconds.
8. Toss in the snow peas and water chestnuts. Cook, stirring, until the peas are bright green and tender-crisp. Then, add the cooked chicken along with any accumulated juices back into the pan.
9. Whisk the sauce and add it to the pan. Cook, tossing well, until the sauce has thickened and coats the chicken and vegetables. Serve!