Keto Moo Goo Gai Pan with Shirataki Noodles

Ingredients

• 1.5 lbs Chicken breast
• 16 oz Shirataki noodles
• 8 oz Mushrooms
• 1 cup Bamboo shoots
• 0.5 cup Water chestnuts
• 4 oz Cream cheese
• 0.5 cup Chicken broth
• 2 tbsp Soy sauce (or coconut aminos)
• 2 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Sesame oil
• 0.25 tsp Xanthan gum

Instructions

1. 1Cut the 1.5 lbs of chicken breast into thin slices, about 1/4-inch thick. Place the sliced chicken in a bowl and add 1 tbsp of soy sauce. Stir to coat the chicken evenly, then let it marinate for 10 minutes.
2. 2Thoroughly rinse and drain the 16 oz of shirataki noodles under cold running water. Set them aside.
3. 3Heat 1 tsp of sesame oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C). Add the marinated chicken slices in a single layer. Cook for 3-5 minutes per side, until the chicken is browned and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside.
4. 4Add the 8 oz of mushrooms, 1 cup of bamboo shoots, and 0.5 cup of water chestnuts to the same skillet. Stir-fry the vegetables for 5 minutes until they are tender-crisp.
5. 5In a small bowl, whisk together the 4 oz of cream cheese, 0.5 cup of chicken broth, the remaining 1 tbsp of soy sauce, 2 cloves of minced garlic, and 1 tbsp of grated ginger until smooth. Whisk in 0.25 tsp of xanthan gum until fully combined.
6. 6Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables. Cook, stirring constantly, for 2-3 minutes until the sauce has thickened and coats the ingredients, about 180°F (82°C).
7. 7Add the rinsed and drained 16 oz of shirataki noodles to the skillet. Toss everything together gently to ensure the noodles and other ingredients are well coated with the sauce. Cook for another 1-2 minutes until the noodles are heated through.
8. 8Serve the Keto Moo Goo Gai Pan immediately while hot.

Substitutions

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