moo goo gai pan
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.
prep time
25 Min
cook time
15 Min
method
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yield
Ingredients
- 6 - chicken thighs, skinless and boneless
- - salt and pepper
- 2 large garlic cloves pressed
- 2 tablespoons arrowroot
- 5 tablespoons coconut oil
- 8 ounces fresh mushrooms
- 4 pounds bok choy chopped
- 2 tablespoons sugar
- 4 tablespoons tamari
- 6 - scallions chopped
How To Make moo goo gai pan
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Step 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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Step 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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Step 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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Step 4Cover and cook an additional 5 minutes or until the thighs are completely cooked through.
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Step 5Add the chicken to the bok choy and add the green onions. Stir fry for about 1 more minute.
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Step 6Serve hot over rice. Enjoy!
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