Moo Goo Gai Pan

Jo Zimny

By
@EmilyJo

This one is a winner in my book The flavors in this really are authentic. It is very similar to the Moo Goo Gai Pan served in my hometown at the Pagoda Restaurant.


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Prep:

25 Min

Cook:

15 Min

Ingredients

6
chicken thighs, skinless and boneless
salt and pepper
2 large
garlic cloves pressed
2 Tbsp
arrowroot
5 Tbsp
coconut oil
8 oz
fresh mushrooms
4 lb
bok choy chopped
2 Tbsp
sugar
4 Tbsp
tamari
6
scallions chopped

Directions Step-By-Step

1
Put the arrowroot, garlic, salt and pepper in a bowl. Toss the cleaned chicken thighs in the mixture and set aside.
2
Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet.
3
Add remaining 2 tablespoons of the coconut oil to the skillet and put the heat up to high. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce and mix well.
4
Cover and cook an additional 5 minutes or until the thighs are completely cooked through.
5
Add the chicken to the bok choy and add the green onions. Stir fry for about 1 more minute.
6
Serve hot over rice.
Enjoy!

About this Recipe

Course/Dish: Chicken
Regional Style: Asian