Keto Moo Goo Gai Pan with Shirataki Noodles
A low-carb take on Moo Goo Gai Pan, replacing traditional thickeners with keto-friendly alternatives and serving over shirataki noodles.
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Ingredients
- about 680 g Chicken breast
- about 450 g Shirataki noodles
- about 450 g Mushrooms (variety)
- 1 cup Bamboo shoots
- 1/2 cup Water chestnuts
- 3 tbsp Soy sauce (tamari)
- 1 cup Chicken broth
- 1 tbsp Sesame oil
- 1 tbsp Ginger
- 2 cloves Garlic
- 1/2 tsp Xanthan gum
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Prepare the about 450 g Shirataki noodles by rinsing them thoroughly under cold water and draining them very well. Set them aside.
- 2Slice the about 680 g Chicken breast into thin, bite-sized pieces. In a bowl, combine the sliced chicken with 1 tbsp Soy sauce (tamari) and 1 tbsp Sesame oil. Let it marinate for 15 minutes.
- 3Place an approximately 30 cm wok or large skillet over medium-high heat (400°F / 200°C). Add the marinated chicken and stir-fry for 5-7 minutes, or until it is browned on all sides and cooked through. The chicken should reach an internal temperature of 74°C. Remove the chicken from the wok and set it aside.
- 4Add the 1 tbsp Ginger and 2 cloves Garlic to the same wok. Stir-fry for 30-60 seconds until they are fragrant, being careful not to burn them.
- 5Add the about 450 g Mushrooms (variety), 1 cup Bamboo shoots, and 1/2 cup Water chestnuts to the wok. Stir-fry for 5 minutes until the mushrooms begin to soften.
- 6Pour in the 1 cup Chicken broth and the remaining 2 tbsp Soy sauce (tamari). Bring the mixture to a simmer and cook for 5 minutes.
- 7In a small bowl, whisk the 1/2 tsp Xanthan gum with a tablespoon of the hot liquid from the wok until smooth. Gradually pour this mixture back into the wok while stirring constantly. Continue to stir for 1-2 minutes until the sauce thickens to your desired consistency.
- 8Return the cooked chicken to the wok and stir to coat it in the thickened sauce. Cook for an additional 1 minute to heat the chicken through.
- 9Divide the prepared about 450 g Shirataki noodles among four serving bowls. Spoon the Moo Goo Gai Pan mixture over the noodles.
Substitutions
cornstarch → xanthan gum
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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