Keto Moo Goo Gai Pan (Nut-Free)

Ingredients

• about 680 g Chicken breast
• 3 tbsp Coconut aminos
• 1 tsp Swerve (or other keto-friendly sweetener)
• 1 tsp Ginger
• 2 cloves Garlic
• 2 cups Sliced mushrooms
• 1/2 cup Bamboo shoots
• 1/4 cup Water chestnuts
• 1 cup Snow peas
• 1/2 cup Chicken broth
• 1/2 tsp Xanthan gum
• 1 tsp Sesame oil
• 4 cups Cauliflower rice

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

Instructions

1. 1Cut the about 680 g chicken breast into thin slices, about 0.635 cm thick. In a medium bowl, combine the chicken slices with 1 tablespoon of coconut aminos, 1 teaspoon of Swerve, and 1 teaspoon of ginger. Let this marinate for 15 minutes.
2. 2Place a wok or large skillet over medium-high heat. Add the 1 teaspoon of sesame oil and let it heat until it shimmers, about 1 minute.
3. 3Add the 2 cloves of minced garlic and the marinated chicken to the hot wok. Stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
4. 4Add the 2 cups of sliced mushrooms, 1/2 cup of bamboo shoots, 1/4 cup of water chestnuts, and 1 cup of snow peas to the wok. Continue to stir-fry for another 3-4 minutes, until the vegetables are slightly tender but still have a slight crispness.
5. 5While the vegetables are cooking, in a separate small bowl, whisk together the 1/2 cup of chicken broth, the remaining 2 tablespoons of coconut aminos, and the 1/2 teaspoon of xanthan gum until the xanthan gum is fully dissolved and there are no lumps.
6. 6Pour the sauce mixture into the wok with the chicken and vegetables. Stir constantly for 1-2 minutes, until the sauce has thickened to a glossy consistency. Let it simmer gently for 1 minute.
7. 7Serve the Moo Goo Gai Pan immediately over the 4 cups of cauliflower rice.

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