moo goo gai pan
(1 rating)
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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(1 rating)
prep time
25 Min
cook time
15 Min
Ingredients For moo goo gai pan
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6chicken thighs, skinless and boneless
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salt and pepper
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2 lggarlic cloves pressed
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2 Tbsparrowroot
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5 Tbspcoconut oil
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8 ozfresh mushrooms
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4 lbbok choy chopped
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2 Tbspsugar
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4 Tbsptamari
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6scallions chopped
How To Make moo goo gai pan
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1Put the arrowroot, garlic, salt and pepper in a bowl. Toss the cleaned chicken thighs in the mixture and set aside.
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2Heat 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.
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3Add 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.
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4Cover and cook an additional 5 minutes or until the thighs are completely cooked through.
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5Add the chicken to the bok choy and add the green onions. Stir fry for about 1 more minute.
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6Serve hot over rice. Enjoy!
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