Keto Chicken Egg Foo Young
This keto chicken egg foo young recipe is perfect for meal prep or a Chinese food lunch.
Ingredients
Egg Foo Young
- 8 Eggs
- 8 ounces Chicken fineley chopped and cooked
- 1/2 Red Bell Pepper finely chopped
- 1/2 Medium Onion finely chopped
- 1/2 cup Bean Sprouts
- 1/3 cup Green Onion chopped
- 1/2 tsp Garlic Powder
Sauce
- 1 cup Chicken Broth
- 1/2 tbsp Rice Wine Vinegar
- 2 tbsp Soy Sauce
- 1/2 tsp Xanthan Gum
Instructions
-
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.
Recipe Notes
Calories: 290
Net Carbs: 2 Net Carbs