Keto Moo Goo Gai Pan (Soy-Free)

Ingredients

• about 680 g Chicken Breast
• about 225 g Mushrooms
• 1 can Bamboo Shoots
• 1 can Water Chestnuts
• 1 cup Chicken Broth
• 2 tbsp Coconut Aminos
• 1 tsp Ginger
• 2 cloves Garlic
• 1/4 tsp Xanthan Gum
• 2 tbsp Avocado Oil
• 2 Scallions

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

Instructions

1. 1Slice the about 680 g of chicken breast into thin, bite-sized pieces, about 0.635 cm thick.
2. 2Slice the about 225 g of mushrooms. Open the can of bamboo shoots and drain them. Open the can of water chestnuts and drain them.
3. 3In a medium bowl, whisk together the 1 cup of chicken broth, 2 tbsp of coconut aminos, 1 tsp of ginger, 2 cloves of garlic (minced), and 1/4 tsp of xanthan gum until well combined.
4. 4Heat 2 tbsp of avocado oil in a large 30.48 cm skillet or wok over medium-high heat until the oil shimmers, around 175°C.
5. 5Add the sliced chicken to the hot skillet and stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
6. 6Add the sliced mushrooms, drained bamboo shoots, and drained water chestnuts to the skillet with the chicken. Stir-fry for another 3-5 minutes, until the mushrooms have softened slightly.
7. 7Pour the prepared sauce mixture over the chicken and vegetables in the skillet. Stir everything together and cook for 2-3 minutes, or until the sauce has thickened enough to coat the ingredients. The sauce should look glossy.
8. 8Chop the 2 scallions. Sprinkle the chopped scallions over the dish before serving hot.

Substitutions

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