Keto Moo Goo Gai Pan

Ingredients

• about 680 g Chicken Breast
• about 450 g Mushrooms
• 1 can Bamboo Shoots
• 1 can Water Chestnuts
• 1/2 cup Chicken Broth
• 2 tbsp Tamari Soy Sauce
• 1 tbsp Sesame Oil
• 1 tsp Ginger
• 2 cloves Garlic
• 1/4 tsp Xanthan Gum

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice chicken breast into thin pieces.
2. 2Slice mushrooms. Drain bamboo shoots and water chestnuts.
3. 3Heat sesame oil in a wok or large skillet over medium-high heat.
4. 4Add ginger and garlic, cook for 30 seconds.
5. 5Add chicken and cook until browned and cooked through.
6. 6Add mushrooms, bamboo shoots, and water chestnuts. Cook until mushrooms are tender.
7. 7In a small bowl, whisk together chicken broth and tamari soy sauce. Add xanthan gum to thicken if needed.
8. 8Pour the sauce over the chicken and vegetables. Stir well and cook until sauce is thickened.

Substitutions

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