This keto chicken egg foo young recipe is perfect for meal prep or a Chinese food lunch.
Combine all of the ingredients for the egg foo young together in a large mixing bowl, and whisk to combine well.
Heat a few inches of oil in a deep sided skillet over medium high heat on the stove.
Drop ⅓ cup of the mixture at a time into the heated oil, and cook for 2-4 minutes on each side until done to your liking. Drain on a paper towel lined rack to cool.
Add the chicken broth, rice wine vinegar and soy sauce to a saucepan over medium heat on the stove until heated through.
Sprinkle the xanthan gum onto the mixture a little at a time, and whisk to combine. Continue to cook until the mixture has thickened and then let cool.
Serve the egg foo young topped with gravy with additional green onions for garnish if desired.
Calories: 290
Net Carbs: 2 Net Carbs