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

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


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



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


  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.


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

All nutrition facts are estimates and will vary.

  • Prep Time: 30
  • Cook Time: 30
  • Category: one pot meals
  • Method: stove top
  • Cuisine: Chinese


  • 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