Keto Moo Goo Gai Pan
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!
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
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Cut the chicken breasts into bite sized pieces and place them in a large bowl.
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Add ½ tsp rice vinegar and 1 Tbsp soy sauce to the bowl with the chicken and toss to combine.
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Heat the olive oil in a large skillet over medium high heat on the stove.
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Add the chicken to the heated skillet and saute until cooked completely through. Remove and set aside.
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Reduce the heat to medium and add the mushrooms, snap peas and carrots to the same skillet. Saute until softened.
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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.
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Add the chicken back to the skillet with the veggies.
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Pour the sauce mixture over the ingredients and saute for another 5 minutes, stirring to combine well.
Recipe Notes
Calories: 275
Net Carbs: 3 Net Carbs Per Serving