Keto Moo Goo Gai Pan

Ingredients

• 1.5 lbs Chicken Breast
• 1 lb Mushrooms
• 1 head Bok Choy
• 1 cup Bamboo Shoots
• 1/2 cup Chicken Broth
• 2 tablespoons Coconut Aminos
• 1 tablespoon Arrowroot Starch
• 1 teaspoon Sesame Oil
• 1 teaspoon Ginger
• 2 cloves Garlic
• 2 tablespoons Avocado Oil

Instructions

1. 1Prepare your ingredients: Cut the 1.5 lbs of Chicken Breast into bite-sized pieces, about 1-inch cubes. Slice the 1 lb of Mushrooms. Chop the 1 head of Bok Choy into roughly 1-inch pieces. Measure out the 1 cup of Bamboo Shoots.
2. 2Make the sauce base: In a medium bowl, whisk together the 1/2 cup of Chicken Broth, 2 tablespoons of Coconut Aminos, and 1 tablespoon of Arrowroot Starch until the arrowroot starch is completely dissolved and there are no lumps. Set this bowl aside.
3. 3Cook the chicken: Heat 2 tablespoons of Avocado Oil in a large wok or skillet over medium-high heat, which is about 375°F (190°C). Add the 1.5 lbs of Chicken Breast and stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). Remove the chicken from the wok and set it aside on a plate.
4. 4Cook the vegetables: Add the 1 lb of Mushrooms, 1 head of Bok Choy, and 1 cup of Bamboo Shoots to the same wok. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. You want them to still have a slight bite.
5. 5Add aromatics: Add the 1 teaspoon of Ginger and 2 cloves of Garlic to the wok with the vegetables. Stir-fry for 1 minute more until fragrant, being careful not to burn the garlic.
6. 6Combine and thicken: Return the cooked chicken to the wok with the vegetables. Give the sauce mixture a quick whisk again, then pour the 1/2 cup Chicken Broth, 2 tablespoons Coconut Aminos, and 1 tablespoon Arrowroot Starch mixture over the chicken and vegetables. Stir everything together and simmer for 2-3 minutes, stirring constantly, until the sauce has thickened slightly and coats the ingredients. Stir in the 1 teaspoon of Sesame Oil just before serving.

Substitutions

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