Low-Sodium Moo Goo Gai Pan

Step 1

Marinate: In a bowl, mix together water and cornstarch and pepper. Add chicken and toss to coat. Refrigerate for 30 minutes.

Step 2

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add carrots and cook 2- minutes.

Step 3

Add mushrooms and broccoli and cook for another 3-4 minutes. Add bamboo shoots, water chestnuts and cook for 3-4 minutes.

Step 4

Remove veggies from skillet and set aside. Wipe pan clean.

Step 5

Add the rest of the oil to skillet and heat over medium-high heat. Lightly brown garlic.

Step 6

Add chicken to pan. Cook until cooked through.

Step 7

Add veggies back to pan and heat for 1-2 minutes. Pour in sauce and cook until it thickens, about 30 seconds to a minute.