Moo Goo Gai Pan

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Next, add the garlic and ginger and sauté until fragrant, about 30 seconds.

Step 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.

Step 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!