A classic Chinese take-out free of peanut oil and other nut cross-contaminations. Quick and easy, this gluten free moo goo gai pan brings back all my favorite memories of eating out. Full of chicken and veggies this is a one pot meal that is super satisfying! Free of gluten, dairy, egg peanut and tree nuts. *Soy free substitute recommendation also included!*
I’m dying a little right now because my son just went off to his first day of school. I’m sure most parents can relate that they’re sad to have less time with their kids, and also glad they get a little break. It’s a contradictory and weird feeling!
With school officially starting, I am going to really need quick, 30-minute dinners that are allergy-friendly. We hardly ever eat out, and I don’t have any fast or frozen foods I can pull out on a busy day. So, every day I start from scratch. And, while that helps us eat quite healthily, it also can be a stress and strain on your time.
That’s why I’m glad I found yet another 30 minute dinner! If you want a bunch of 30 minute dinners, you can click here!
I haven’t had Moo Goo Gai Pan, in I don’t know how long. I seriously miss Chinese take out. There was this place called Hong Kong in Idaho Falls, where I grew up. I’m sure you’re already discounting it because it’s not a typical Asian town. BUT–let me tell you. It was legit. Like the take out bag was a greasy, brown paper bag. Every once in a while my parents would splurge and get take out for dinner. It was one of my fav dinners! I still remember sitting at the bar digging into the bag to see what the order contained.
I haven’t found good Chinese in forever since moving from Idaho Falls when I was 17. Then, I found out both my boys are allergic to all nuts and peanuts and that cancelled any hopes or need of finding a good one. With Cashew chicken, and peanut sauces and all manner of nuts there is just no way I’d even let my kids step foot in a mom and pop’s Chinese restaurant.
I have several other Asian dishes I’ve recreated, but I had honestly forgotten about this one. That was, until the Pinterest Gods smiled upon me and reminded me what I was missing in my life.
I always feel silly saying the name. I feel like a toddler trying to talk and all that comes out are random sounds–but I feel like the most amazing grown up making this dinner for my family!
One of my fav things about it is the snow peas. They aren’t something we eat often, so it was so great to have a new vegetable mixed into the dinner. And, I adore water chestnuts. I tell my kids that they’re chips (since they’re crunchy and round) and they totally eat them too! (#MOMHACK!)
I hope this also brings a little joy, if you too have been missing out on Chinese take-out due to food allergies.
You can also check out another Asian dish, this Teriyaki Stir Fry by fellow blogger, The Endless Meal.
- 2 Tbsp canola oil, divided
- 2 chicken breasts, cut in small, thin pieces
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1½ cup snow peas
- 1 can water chestnuts, drained
- 1 Tbsp cornstarch mixed with 2 Tbsp water
- Cooked rice, for serving
- 2 Tbsp soy sauce* (make sure it's gluten-free!)
- 2 tsp rice vinegar
- 2 tsp cornstarch
- ½ cup chicken broth
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- ½ tsp sugar
- 1 tsp sesame oil
- Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 10 minutes while you dice the veggies.
- In a pan over medium high heat, add one Tablespoon of the oil along with the chicken and cook for 5 minutes, or until chicken is cooked through. Move the chicken to a plate and set aside.
- In the same pan, add the other Tablespoon of oil, garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes, or until they're softened.
- Add water chestnuts, chicken, and the ingredients for the sauce and stir. Add the cornstarch and water mix and stir until sauce thickens.
- Turn off the heat and serve immediately. It may be eaten plain, but I prefer mine over brown rice.
- Leftovers also keep well for a day.
*Coconut aminos may be used in place of soy sauce.
Adapted from: The Pickled Plum