30 Minute Moo Goo Gai Pan (Gluten, dairy, egg, peanut and tree nut free)
Recipe type: Dinner
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A classic Chinese take-out free of peanut oil and other nut cross-contaminations. Quick and easy, this 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!*
  • 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
  • SAUCE:
  • ½ cup chicken broth
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • ½ tsp sugar
  • 1 tsp sesame oil
  1. 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.
  2. 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.
  3. 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.
  4. Add water chestnuts, chicken, and the ingredients for the sauce and stir. Add the cornstarch and water mix and stir until sauce thickens.
  5. Turn off the heat and serve immediately. It may be eaten plain, but I prefer mine over brown rice.
  6. Leftovers also keep well for a day.
*Coconut aminos may be used in place of soy sauce.
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/30-minute-moo-goo-gai-pan-gluten-dairy-egg-peanut-and-tree-nut-free/