Keto Moo Goo Gai Pan (Mushroom Chicken)

Ingredients

• about 680 g Chicken Breast
• about 450 g Mixed Mushrooms (Shiitake, Oyster, Button)
• 1 cup Bamboo Shoots
• 1/2 cup Water Chestnuts
• 1 cup Chicken Broth (Low Sodium)
• 2 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tbsp Swerve (or other keto sweetener)
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tsp Xanthan Gum
• 1 tbsp Water
• 2 tbsp Avocado Oil

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

Instructions

1. 1Cut the about 680 g of Chicken Breast into 0.635 cm thin slices. Slice the about 450 g of Mixed Mushrooms (Shiitake, Oyster, Button) and drain the 1 cup of Bamboo Shoots and the 1/2 cup of Water Chestnuts.
2. 2In a small bowl, whisk together the 1 tsp of Xanthan Gum and the 1 tbsp of Water until the mixture is completely smooth and lump-free. This slurry will be used to thicken the sauce later.
3. 3Heat the 2 tbsp of Avocado Oil in a 35.56 cm wok or a large skillet over medium-high heat (approximately 190.6°C / 190°C). Add the about 680 g of sliced Chicken Breast and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides and cooked through, reaching an internal temperature of 74°C.
4. 4Add the about 450 g of sliced Mixed Mushrooms, the 1 cup of drained Bamboo Shoots, and the 1/2 cup of drained Water Chestnuts to the wok or skillet. Continue to cook for 3-5 minutes, stirring frequently, until the mushrooms have softened and released some moisture.
5. 5Pour in the 1 cup of Low Sodium Chicken Broth, the 2 tbsp of Soy Sauce (Tamari for gluten-free), the 1 tbsp of Swerve (or other keto sweetener), the 1 tsp of Ginger, and the 2 cloves of minced Garlic.
6. 6Stir the prepared xanthan gum and water mixture into the wok or skillet. Continue to cook for 1-2 minutes, stirring constantly, until the sauce has visibly thickened to your desired consistency. Serve immediately while hot.

Substitutions

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