Published on January 16, 2013,

Paleo Moo Goo Gai Pan



I think I have established that I like Chinese food. This Paleo version of Moo Goo Gai Pan rivals that of my local Chinese eateries and even edges most of them out in the taste department. Paired with my version of fried rice, it makes one scrumptious meal!

Paleo Chinese: Moo Goo Gai Pan

Serves 4 -6
Website Fun with Real Food


  • 2lb chicken breasts
  • 3 tablespoons coconut oil
  • 1 clove garlic (crushed)
  • 2 cups snow peas
  • 1 cup button mushrooms (whole, stem removed)
  • 1/2 cup bamboo shoots
  • 1/2 cup water chestnuts
  • 2 cups broccoli flowerets
  • 1 cup chicken stock
  • 1/4 cup coconut aminos
  • 2 tablespoons arrowroot powder
  • 2 tablespoons cold water


Step 1
Cut chicken into 2in pieces. Add oil to wok (or pot of your choice) and cook chicken until white.
Step 2
Add all remaining ingredients EXCEPT arrowroot and water. Cover and cook about 5min.
Step 3
Mix arrowroot and water until dissolved. Add to liquid in wok and stir over heat until thickened. Once it has a nice glaze consistency, remove from heat as arrowroot begins to lose its thickening power if heated too long.


Adapted from Culinary Classics by Gloria Preston Olson.