This Moo Goo Gai Pan is an authentic Chinese Mushroom Chicken made healthier! It’s paleo, whole30 compliant, and can be made AIP friendly.

moo goo gai pan

What is Moo Goo Gai Pan?

Moo goo gai pan is essentially a Chinese mushroom & chicken dish that’s made with other vegetables like snow peas, carrots, and water chestnuts. It has a rich sauce made with broth and soy sauce to make an all-around hearty dish that’s still easy to prepare.

This version of moo goo gai pan is paleo, whole30, and AIP compliant while still being true to the original dish, simple, and yummy!

How to Make Moo Goo Gai Pan

  • Slice the chicken into small bite-sized pieces and season well.
  • Combine the marinade and whisk well. Stir to coat and place in the fridge for 15-20 minutes.
  • Cook the vegetables until tender and set aside.
  • Remove the chicken from the fridge and drain any excess liquid.
  • Cook the chicken in the pan along with the ginger and garlic.
  • Combine the broth, coconut aminos, coconut sugar, and arrowroot starch in a bowl and whisk well.
  • Add the vegetables back to the pan with the chicken and pour in the sauce. Stir to combine and reheat.
  • Remove from heat and serve warm.

moo goo gai pan

The Ingredients for the Moo Goo Gai Pan

Chicken breast 

You can also use chicken thigh. You’ll want to slice the chicken into thin, bite-sized pieces to keep it true to how this dish is usually prepared.

Carrots & Mushrooms

Mushrooms are the star of the show in this stir fry.

Snow peas

Snow snap peas are so delicious in stir fries! This veggie is whole30 and paleo, but not compliant on the elimination phase of AIP. If you are following AIP and have not reintroduced snap peas, simply leave them out or swap it for something like asparagus or broccoli.

Water chestnuts

Water chestnuts add a nice crunch to any stir fry! I haven’t been able to find any without citric acid, so it’s best avoided if in the elimination phase of AIP.

Coconut aminos 

This is the soy sauce alternative for the dish.

Chicken broth 

This gives more body to the sauce.

Arrowroot starch

This is the corn starch alternative that helps thicken the sauce.

moo goo gai pan

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Moo Goo Gai Pan | Chinese Mushroom Chicken (Paleo, Whole30)


  • Author: Michelle
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This Moo Goo Gai Pan is an authentic Chinese Mushroom Chicken made healthier! It’s paleo, whole30 compliant, and can be made AIP friendly.


Scale

Ingredients

For the marinade

  • 1 tbsp coconut aminos
  • 2 tsp arrowroot starch
  • 2 tsp apple cider vinegar
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

For the stir fry

  • 1 lb chicken breast, sliced into thin bite-sized pieces
  • 2 tbsp avocado oil, divided
  • 3/4 cup carrot, thinly sliced
  • 2 cups mushrooms, sliced
  • 1 cup snow peas (see notes for AIP)
  • 1/4 cup water chestnuts (see notes for AIP)
  • 1/4 cup bamboo shoots
  • 2 cloves garlic, minced
  • 1 thumb ginger, minced
  • 1/3 cup chicken broth
  • 1/4 cup coconut aminos
  • 2 tsp coconut sugar (omit for whole30)
  • 1 tbsp arrowroot starch

Instructions

  1. Whisk together the ingredients for the marinade in a medium bowl.
  2. Add the chicken and toss to coat in the marinade. Allow to sit in the fridge for 15-20 minutes.
  3. While the chicken is marinating, prepare the vegetables by heating the avocado oil in a large pan and cook the carrots until tender for 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes until slightly tender. Add the snow peas, water chestnuts and bamboo shoots and cook for another 2-3 minutes to soften. Remove from the pan and aside.
  4. Remove the chicken from the fridge. Add more oil to the pan if needed and set to medium-high heat. Add the chicken and cook for 3-4 minutes or until temperature reads 165 F. Add the ginger and garlic and cook for another minute. Remove the pan from the heat.
  5. Combine the broth, coconut aminos, coconut sugar, and 1 tbsp of arrowroot starch in a bowl and whisk well.
  6. Add the vegetables back to the pan with the chicken and pour in the sauce. Stir to combine and reheat for 2-3 minutes as the sauce reduces. Add more salt to taste as needed.
  7. Remove from heat and serve warm.

Notes

For AIP, omit the water chestnuts and swap the snow peas for broccoli or asparagus.

All nutrition facts are estimates and will vary.

  • Category: one pot meals
  • Method: stove top
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: 422
  • Fat: 10.8g
  • Carbohydrates: 42.3g
  • Fiber: 14.2g
  • Protein: 40.8g

Keywords: mushroom chicken, stir fry, moo goo gai pan

moo goo gai pan

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