CategoryDifficultyBeginner

Better than takeout moo goo gai pan recipe that's savory and a little sour. The Cantonese dish, is a tasty and simple stir-fried consisting of chicken with white button mushrooms and other vegetables.

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 tablespoon Coconut Oil
 2 Skinless Chicken Breast, chopped into thin bite size piece
 2 cloves Garlic, minced
 1 1/2 cup Button Mushrooms, sliced in half
 1 1/2 cup Snow Peas
 1/2 cup Bamboo Shoots, drained
 1/4 cup Water Chestnuts, drained
 1/2 tablespoon Coconut Flour mixed with 2 tablespoons water
  1 pinch Ground White Pepper
Marinade
 1 tablespoon Soy Sauce
 1 teaspoon Rice Vinegar
 1 teaspoon Coconut Flour
Sauce
 1/2 cup Chicken Stock
 1 tablespoon Soy Sauce
 1 tablespoon Rice Vinegar
 1/2 teaspoon Xylitol Sweetener
 1 teaspoon Sesame Oil

1

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 Minutes

2
3

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.

4
5

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 Minutes.

6
7

Add bamboo shoots, chestnuts and chicken and cook for 2 Minutes .

8
9

Add ingredients for the sauce and stir. Add flour and water mix and stir until sauce thickens.

10
11

Turn the heat off, season with ground white pepper and serve immediately.

Ingredients

 1 tablespoon Coconut Oil
 2 Skinless Chicken Breast, chopped into thin bite size piece
 2 cloves Garlic, minced
 1 1/2 cup Button Mushrooms, sliced in half
 1 1/2 cup Snow Peas
 1/2 cup Bamboo Shoots, drained
 1/4 cup Water Chestnuts, drained
 1/2 tablespoon Coconut Flour mixed with 2 tablespoons water
  1 pinch Ground White Pepper
Marinade
 1 tablespoon Soy Sauce
 1 teaspoon Rice Vinegar
 1 teaspoon Coconut Flour
Sauce
 1/2 cup Chicken Stock
 1 tablespoon Soy Sauce
 1 tablespoon Rice Vinegar
 1/2 teaspoon Xylitol Sweetener
 1 teaspoon Sesame Oil

Directions

1

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 Minutes

2
3

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.

4
5

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 Minutes.

6
7

Add bamboo shoots, chestnuts and chicken and cook for 2 Minutes .

8
9

Add ingredients for the sauce and stir. Add flour and water mix and stir until sauce thickens.

10
11

Turn the heat off, season with ground white pepper and serve immediately.

Moo Goo Gai Pan