This keto moo goo gai pan recipe is a tangy chicken recipe that tastes like authentic Chinese cuisine. You will love how the sauce tastes!
What Is Moo Goo Gai Pan?
Moo goo gai pan is an American recipe that is based on a traditional Cantonese dish. It is usually stir-fried veggies with cubed chicken in a sweet, tangy, and spicy sauce.
What Is Moo Goo Gai Pan Made Of?
It is traditionally made with cubed chicken and Asian stir-fry vegetables like bok choy, sugar snap peas, carrots, and mushrooms. The sauce is usually made with sweet (brown sugar), umami (soy sauce and oyster sauce), and spicy (chili sauce) flavors.
To make it lower in carbs, I made some healthy swaps, but I tried to keep the balances of flavors the same.
Moo Goo Gain Pan Carbs
The kind you order from a restaurant will have way too many carbs in it to be considered keto-friendly. Mine is a completely different story. My recipe only has 3g net carbs in each serving. You can enjoy this recipe guilt-free.
Moo Goo Gai Pan Healthy Option
This recipe is hearty enough for you to eat just like it is, or you can eat it on top of lettuce wraps or cauliflower fried rice. It’s healthy because it is filled with nutrient-rich vegetables and lean chicken.
In fact, you can fill this up with your favorite low-carb vegetables. Add some broccoli, asparagus spears, or any of your favorite veggies. Carrots are higher in carbs, so they are optional.
Can You Freeze Moo Goo Gai Pan?
This is a very budget-friendly family recipe. In fact, you can make it stretch even farther by freezing it and saving it for later. Here’s how to freeze it.
First, follow the recipe and cook it. Then, let it cool off completely. Store it in a freezer-safe resealable food storage bag in the freezer. It will stay fresh for up to 6 months. When you are ready to eat it again, just let it thaw in the refrigerator overnight.
What To Serve With Moo Goo Gai Pan
Since this is an Asian recipe, you should serve other Asian side dishes along with it. My favorites are keto shrimp lo mein and keto egg roll soup. It’s already a very filling recipe, so you don’t need very many side dishes to go with it.
It also tastes perfect with some cauliflower fried rice. Have fun and enjoy your takeout-inspired dinner.
Keto Moo Goo Gai Pan Recipe
The entire recipe is in the printable recipe card at the bottom of this post. First, I have some step-by-step photos to show you how to make this scrumptious dish. Don’t forget to pin this to your low-carb dinner ideas board on Pinterest so you can find it later!
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Net Carbs: 3g net carbs per serving
Ingredients:
Chicken Breasts
Olive Oil
Rice Cooking Wine
Soy Sauce
Mushrooms
Snap Peas
Shredded Carrots
Minced Garlic
Chicken Broth
Sesame Oil
Oyster Sauce
Swerve Brown Sugar Substitute
Instructions:
Cut the chicken breasts into bite sized pieces and place them in a large bowl.
Add ½ tsp rice vinegar and 1 Tbsp soy sauce to the bowl with the chicken and toss to combine.
Heat the olive oil in a large skillet over medium high heat on the stove.
Add the chicken to the heated skillet and saute until cooked completely through. Remove and set aside.
Reduce the heat to medium and add the mushrooms, snap peas and carrots to the same skillet. Saute until softened.
In a bowl, combine 1 Tbsp. rice vinegar, 1 Tbsp soy sauce, ⅓ cup chicken broth, 2 tsp minced garlic, ½ tsp sesame oil, 1 Tbsp oyster sauce and 1 tsp brown sugar substitute.
Add the chicken back to the skillet with the veggies.
Pour the sauce mixture over the ingredients and saute for another 5 minutes, stirring to combine well.
Pin for later!
Follow me on Pinterest!
Keto Moo Goo Gai Pan
Equipment
- Large skillet
- Mixing Bowl
Ingredients
- 1 pound Boneless, Skinless, Chicken Breasts
- 2 tbsp Olive Oil
- 1 tbsp Rice Cooking Wine (plus 1/2 tsp, divided)
- 2 tbsp Soy Sauce divided
- 1 cup Mushrooms sliced
- 1 1/2 cups Snap Peas
- 1/4 cup Shredded Carrots
- 2 tsp Minced Garlic
- 1/3 cup Chicken Broth
- 1/2 tsp Sesame Oil
- 1 tbsp Oyster Sauce
- 1 tsp Swerve Brown Sugar Substitute
Instructions
- Cut the chicken breasts into bite sized pieces and place them in a large bowl.
- Add ½ tsp rice vinegar and 1 Tbsp soy sauce to the bowl with the chicken and toss to combine.
- Heat the olive oil in a large skillet over medium high heat on the stove.
- Add the chicken to the heated skillet and saute until cooked completely through. Remove and set aside.
- Reduce the heat to medium and add the mushrooms, snap peas and carrots to the same skillet. Saute until softened.
- In a bowl, combine 1 Tbsp. rice vinegar, 1 Tbsp soy sauce, ⅓ cup chicken broth, 2 tsp minced garlic, ½ tsp sesame oil, 1 Tbsp oyster sauce and 1 tsp brown sugar substitute.
- Add the chicken back to the skillet with the veggies.
- Pour the sauce mixture over the ingredients and saute for another 5 minutes, stirring to combine well.
Notes
Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Restaurant-Style Keto Recipes
If you enjoyed this moo goo gai pan recipe, then here are some more recipes that taste just like takeout!