Delicious Moo Goo Gai Pan |
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Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 4 |
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I love Chinese food. But I don't eat it unless I make it myself. I worry about salt or MSG being put into the food. I have asked if MSG is in the food and have been told no, but my head told me otherwise. This is a recipe I've tweaked so it suits my taste. Ingredients:
6 chicken thighs (skinned, boned and sliced) |
salt and pepper (to taste) |
2 large garlic cloves (pressed) |
2 tablespoons arrowroot |
5 tablespoons coconut oil |
8 ounces mushrooms (fresh) |
4 lbs bok choy (chopped) |
2 tablespoons sugar |
4 tablespoons tamari soy sauce |
6 green onions (chopped) |
Directions:
1. Put the arrowroot, garlic, salt and pepper in a bowl. Toss the chicken thighs in this mixture. 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 the 2 remaining tbsps. of coconut oil into the skillet on high heat. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce, mix well.
4. Cover and cook for an additional 6 minutes or until the thighs are completely cooked through.
5. Add the chicken to the bok choy and add the green onions. Stir fry this for about 1 minute. Serve hot over rice.
6. Bon Appetit!
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