Keto Moo Goo Gai Pan with Mushrooms

Ingredients

• about 680 g Chicken breast
• about 225 g Mushrooms (shiitake, oyster, cremini)
• 4 cups Bok choy
• 1/2 cup Bamboo shoots
• 1/4 cup Water chestnuts
• 1/2 cup Chicken broth (low sodium)
• 2 tbsp Soy sauce (low sodium)
• 1 tbsp Rice vinegar
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Swerve (or other keto sweetener)
• 1 tsp Sesame oil
• 1/4 tsp Xanthan gum
• 4 cups Cauliflower rice

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

Instructions

1. 1Slice the about 680 g of chicken breast thinly into bite-sized pieces.
2. 2In a medium bowl, whisk together the 1/2 cup chicken broth, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp Swerve, and 1 tsp sesame oil until well combined. This is your sauce.
3. 3Heat a large wok or 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the sliced chicken and stir-fry for 5-7 minutes, or until it is no longer pink and cooked through. The chicken should reach an internal temperature of 74°C. Remove the chicken from the wok and set aside.
4. 4Add the about 225 g of mushrooms, 4 cups of bok choy, 1/2 cup of bamboo shoots, and 1/4 cup of water chestnuts to the same wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
5. 5Add the 1 tbsp of minced ginger and 2 cloves of minced garlic to the wok with the vegetables. Stir-fry for 1 minute more until fragrant.
6. 6Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Sprinkle the 1/4 tsp of xanthan gum evenly over the sauce. Stir everything together and cook for 1-2 minutes, until the sauce has thickened slightly and coats the ingredients.
7. 7Serve the Keto Moo Goo Gai Pan immediately over the 4 cups of cauliflower rice.

Substitutions

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