Delicious Moo Goo Gai Pan

Submitted by Chef Joey Z.

"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."

 

• Ready In: 41mins
• Ingredients: 10
• Serves: 4

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!