Healthy Moo Goo Gai Pan

Recipe From: Laura

While I love take out Chinese food,  I don't ever eat it because of the high sodium amount, soy and MSG.  Instead, I make my own; a healthier version.  I really enjoyed this Moo Goo Gai Pan.  Its also a great source of protein and veggies. Serve over rice. 

Marinade:

 1 tbsp coconut aminos

2 tsp arrowroot starch

2 tsp apple cider vinegar

3/4 tsp sea salt

1/2 tsp black pepper

Stir fry:

 1 lb chicken breast, sliced into thin bite-sized pieces

2 tbsp avocado oil, divided

3/4 cup carrot, thinly sliced

2 cups mushrooms, sliced

1 cup snow peas

1/4 cup water chestnuts

1/4 cup bamboo shoots

2 cloves garlic, minced

1 thumb ginger, minced

1/3 cup chicken broth

1/4 cup coconut aminos

2 tsp coconut sugar

1 tbsp arrowroot starch

Whisk together the ingredients for the marinade in a medium bowl.

Add the chicken and toss to coat in the marinade. Allow to sit in the fridge a minimum 15-20 minutes.

While the chicken is marinating, prepare the vegetables by heating the avocado oil in a large pan and cook the carrots until tender for 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes until slightly tender. Add the snow peas, water chestnuts and bamboo shoots and cook for another 2-3 minutes to soften. Remove from the pan; set aside.

Remove the chicken from the fridge. In seperate pan, add  oil to the pan if needed and set to medium-high heat. Add the chicken and cook for 3-4 minutes. Add the ginger and garlic and cook for another minute. Remove the pan from the heat.

In small bowl, combine the broth, coconut aminos, coconut sugar, and 1 tbsp of arrowroot starch in a bowl and whisk well.

Add the vegetables back to the pan with the chicken and pour in the sauce. Stir to combine and reheat for 3-4 minutes . Add more salt to taste as needed.

Remove from heat and serve warm.