Keto Moo Goo Gai Pan

Ingredients

• 1.5 lbs Chicken breast
• 8 oz Mushrooms
• 1 can Bamboo shoots
• 1 can Water chestnuts
• 3 tbsp Coconut aminos
• 1/2 cup Chicken broth
• 1 tbsp Sesame oil
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Xanthan gum
• 1/2 Green bell pepper

Instructions

1. 1Slice the 1.5 lbs of chicken breast into thin pieces. In a bowl, combine the chicken with 1 tbsp of coconut aminos and let it marinate for 10 minutes.
2. 2Slice the 8 oz of mushrooms. Drain the liquid from the can of bamboo shoots and the can of water chestnuts.
3. 3In a separate bowl, whisk together the remaining 2 tbsp of coconut aminos, the 1/2 cup of chicken broth, and the 1/2 tsp of xanthan gum until smooth. This is your sauce base.
4. 4Heat the 1 tbsp of sesame oil in a large skillet or wok over medium-high heat, approximately 400°F (200°C). Add the 1 tbsp of ginger and 2 cloves of minced garlic and stir-fry for about 30 seconds until you can smell their fragrance.
5. 5Add the marinated chicken to the skillet. Stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6Add the sliced 8 oz of mushrooms, the drained bamboo shoots, the drained water chestnuts, and the 1/2 green bell pepper to the skillet. Continue to stir-fry for another 3-5 minutes until the vegetables are tender-crisp.
7. 7Pour the prepared sauce base over the chicken and vegetables in the skillet. Stir continuously for 1-2 minutes until the sauce bubbles and thickens, coating everything evenly.
8. 8Serve the Keto Moo Goo Gai Pan immediately.

Substitutions

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