Keto Moo Goo Gai Pan with Shirataki Noodles

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

1. 1Prepare the 16 oz Shirataki noodles by rinsing them thoroughly under cold water and draining them very well. Set them aside.
2. 2Slice the 1.5 lbs 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.
3. 3Place a 12-inch 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 165°F (74°C). Remove the chicken from the wok and set it aside.
4. 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.
5. 5Add the 1 lb 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.
6. 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.
7. 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.
8. 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.
9. 9Divide the prepared 16 oz Shirataki noodles among four serving bowls. Spoon the Moo Goo Gai Pan mixture over the noodles.

Substitutions

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