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.
25m prep + 20m cook4 servingsSafety: 97/100
Contains wheatContains soyContains sesame
350 cal|45g protein|10g carbs|12g fat|6g fiber
Ingredients
- 1.5 lbs Chicken breast
- 16 oz Shirataki noodles
- 1 lb 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
Instructions
- 1Prepare shirataki noodles according to package instructions (rinse and drain well).
- 2Cut chicken into thin slices and marinate with 1 tbsp tamari and sesame oil for 15 minutes.
- 3In a wok or large skillet, stir-fry ginger and garlic until fragrant.
- 4Add chicken and stir-fry until browned and cooked through.
- 5Add mushrooms, bamboo shoots, and water chestnuts and stir-fry for 5 minutes.
- 6Pour in chicken broth and remaining tamari. Simmer for 5 minutes.
- 7Sprinkle xanthan gum while stirring constantly until sauce thickens to your liking.
- 8Serve over shirataki noodles.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
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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