Moo Goo Gai Pan [0000264]

Ingredients:

1 lb boneless, skinless chicken breast, thinly sliced
2 cups sliced button mushrooms
1 cup sliced carrots
1 cup snow peas, trimmed
1/4 cup gluten-free soy sauce
1 tablespoon gluten-free cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon grated ginger

Steps:

In a bowl, mix sliced chicken with gluten-free soy sauce and gluten-free cornstarch. Allow it to marinate for 15 minutes.
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add minced garlic and grated ginger to the wok, sautéing until fragrant.
Add the marinated chicken to the wok, cooking until it's browned and cooked through.
Toss in sliced mushrooms, carrots, and snow peas, stir-frying until the vegetables are tender-crisp.
Adjust the seasoning if needed.
Enjoy this simple and flavorful Chinese chicken and vegetable stir-fry!