Moo Goo Gai Pan, Whole30

I think the photo for a Moo Goo Gai Pan recipe is what caught my eye when I was browsing food ideas one day, and Whole30 in the title? Well of course! Chinese Food isn’t my “go to” meal as it is for many, but wow that picture looked good!

The first attempt was just so-so, and the recipe preparation ideas seemed to have extra steps that weren’t necessary, so I had to do some experimenting. The flavor was excellent which made this idea worth the time of a couple of attempts. A few little modifications, a slightly simplified method, and now we have something to share 🤗. And the thing about this recipe is - the secret is in the sauce! The sauce could be used in a number of different ways, so after you try this, get creative!

The translation of Moo Goo Gai Pan, is “mushroom chicken slices”, and it is considered an Americanized version of a Cantonese dish. The recipe usually includes chicken, mushrooms, and a variety of other vegetables such as carrot, snow peas, water chestnuts, and broccoli. Pretty much your everyday stir fry, but with a super good sauce that adds a great twist, and, you will be surprised at how simple and healthy this meal is.

By substituting coconut aminos for soy sauce, and using an alternative flour to thicken it a bit, you have created a healthy Whole30 and Paleo meal that everyone will love.

INGREDIENTS -

1 package organic chicken breast, about 1 1/2 pounds
1/2 tsp sea salt
1/2 tsp fresh ground pepper
2 Tbsp + 1 tsp tapioca, arrowroot, or cassava flour, divided
1/4 cup coconut aminos
1 tsp fish sauce
1/4 cup chicken broth
1/2 inch fresh ginger, grated
1 Tbsp rice vinegar
1 1/2 cups mushrooms, sliced
1 cup carrot, peeled and sliced
1 1/2 cup snow peas
3 Tbsp avocado oil
8 oz water chestnuts, drained and sliced
4 cloves garlic, thinly sliced

Slice the chicken very thin, place in a bowl and add 2 tablespoons of flour and the salt and pepper. Stir to combine well and set aside.

In a small bowl, mix together the coconut aminos, fish sauce, chicken broth, 1 teaspoon of flour, ginger, and rice vinegar. Set aside.

Add 2 tablespoons of the avocado oil to a large skillet (cast iron is the best!) or wok, and heat to medium high. Add the chicken but do not crowd it, you may have to do this in two batches depending on the size of your skillet. Cook until the chicken is crisp on all sides and golden brown, about 2-3 minutes per side. Transfer the chicken to a plate and set aside.

Add the remaining 1 tablespoon of avocado oil to the skillet and bring up to medium high heat. Add the mushrooms, carrots, snow peas, water chestnuts and garlic to the skillet. Saute the vegetables, stirring often until they are slightly tender, about 4-5 minutes.

Pour the sauce over the vegetables and add the chicken back into the skillet. Stir to combine, then simmer together for several minutes over medium to low heat until the sauce has thickened.

Serve over or beside some riced cauliflower, add a side dish of Cucumber Salad, and enjoy your better than “Chinese take out night”.