• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast and Breads
    • Snacks and Appetizers
    • Entree
    • Side Dishes
    • Freezer Friendly Recipes
    • Desserts
    • Sauces & Seasonings
  • Menus
  • Resources

This Moms Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • Breakfast and Breads
    • Snacks and Appetizers
    • Entree
    • Side Dishes
    • Freezer Friendly Recipes
    • Desserts
    • Sauces & Seasonings
  • Menus
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes

    Published: Feb 7, 2019 ·Updated: Sep 15, 2021 by Sabra · 3 Comments

    Moo Goo Gai Pan | Keto, Gluten Free

    Jump to Recipe Rate this Recipe

    Moo Goo Gai Pan is an Americanized version of a Chinese chicken and vegetable stir-fry. This recipe is a low carb take on the Chinese takeout staple.

    Keto Moo Goo Gai Pan in a wok with two small black clay bowls and chopsticks off to the side

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    Chinese food ... er American-Chinese food is my kryptonite. I love it all and unfortunately, most of it is full of sugar and carbs. I am always trying to make keto versions of my favorite Chinese dishes, and I think I've got a winner with this Keto Moo Goo Gai Pan.

    Ingredients and Substitutions

    Chicken - I used boneless, skinless chicken breasts but chicken thighs would work as well. If you want to make it vegetarian you could also use tofu.

    Vegetables - You can really use any vegetables that you want. I chose the ones that are my personal favorite, but other common veggies include carrots and Napa cabbage.

    Soy Sauce - You can substitute liquid aminos or coconut aminos to make it paleo or whole 30 compliant.

    Liquid Stevia - I highly recommend sticking with the liquid stevia. I think it works the best in this recipe. If you don't have any you can substitute any low-carb sweetener to taste.

    A close up shot of moo goo gai pan

    Be sure to check out these other great recipes:

    • Chinese Chicken and Broccoli | Keto
    • Mongolian Beef | Keto, Instant Pot
    • Korean Ground Beef | Keto
    • Thai Peanut Curry with Chicken | Keto
    Keto Moo Goo Gai Pan in a wok with two small black clay bowls and chopsticks off to the side

    Moo Goo Gai Pan | Keto, Gluten Free

    Sabra - This Mom's Menu
    Moo Goo Gai Pan is an Americanized version of a Chinese chicken and vegetable stir-fry. This recipe is a low carb take on the Chinese takeout staple. 
    4.60 from 5 reviewers
    Prevent your screen from going dark
    Servings 8 people
    Prep Time 5 mins
    Cook Time 20 mins

    Ingredients
      

    • 2 tablespoon Oil Divided, I use Avocado Oil
    • 2 lb Boneless Skinless Chicken Breast Sliced into thin strips
    • Salt and Pepper
    • 1 cup Chicken Broth divided
    • 2 cups Broccoli Florets
    • 1 cup Snow Peas
    • 8 oz Can Water Chestnuts Drained
    • 8 oz Shiitake Mushrooms Washed and sliced
    • 14.5 oz Can Baby Corn Drained
    • 8 oz Can Bamboo Shoots Drained
    • 2 tablespoon Soy Sauce
    • ¼ teaspoon Liquid Stevia
    • 1 tablespoon Minced Garlic
    • 1 teaspoon Sesame Oil
    • 1 teaspoon Ground Ginger
    • 2 Green Onions Sliced

    Instructions
     

    • Heat 1 tablespoon of oil in a large skillet or Wok over medium-high heat. Season the chicken with salt and pepper, then add to the hot oil. 
    • Cook the chicken until it is no longer pink, about 2-3 minutes on each side. Remove from the pan and set aside. 
    • To the pan add the remaining 1 tablespoon of oil and the chicken broth, keeping it over medium-high heat. 
    • Once the chicken broth begins to simmer, add the broccoli, cook until they turn a vibrant green. This should only take a minute or two. Then add the snow peas, water chestnuts, mushrooms, baby corn, and bamboo shoots. 
    • Reduce heat to low and cook for 3-5 more minutes stirring occasionally. 
    • While the vegetables are cooking, combine the soy sauce, stevia, garlic, sesame oil, and ginger in a small bowl. 
    • Return the chicken to the pan, stir then add the soy sauce mixture and stir again. Cook just until everything is hot then remove from heat and stir in the green onions. 

    Notes

    See post for substitutions 

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1servingCalories: 215kcalCarbohydrates: 7gProtein: 27gFat: 7gSaturated Fat: 1gCholesterol: 72mgSodium: 506mgPotassium: 811mgFiber: 3gSugar: 2gVitamin A: 475IUVitamin C: 35.5mgCalcium: 31mgIron: 1.8mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Nutrition Facts
    Moo Goo Gai Pan | Keto, Gluten Free
    Amount Per Serving (1 serving)
    Calories 215 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g5%
    Cholesterol 72mg24%
    Sodium 506mg21%
    Potassium 811mg23%
    Carbohydrates 7g2%
    Fiber 3g12%
    Sugar 2g2%
    Protein 27g54%
    Vitamin A 475IU10%
    Vitamin C 35.5mg43%
    Calcium 31mg3%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keto Moo Goo Gai Pan in a wok with two small black clay bowls and chopsticks off to the side
    « Kentucky Burgoo | Low Carb, Slow Cooker
    Kung Pao "Spaghetti" | Keto »

    Reader Interactions

    Comments

    1. Christine Curtis says

      July 02, 2019 at 11:15 am

      This sounds fabulous. I'm thinking shrimp would be nice and I'd eliminate the stevia/sweetner altogether.

      Reply
    2. Kell says

      September 10, 2020 at 6:05 pm

      Where's the rice tho?

      Reply
    3. Cindy says

      June 11, 2021 at 6:17 pm

      I made this and it was amazing! Thank you so much for this awesome recipe. 😊

      Reply

    Rate this Recipe Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe:




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

    More about me →

    Trending posts

    • Low Carb Creamy Chicken Pot Pie Soup | Crock Pot
    • Slow Cooker Cabbage Roll Casserole
    • Chicken and Dumplings
    • Sticky Asian Glazed Chicken Thighs

    Seasonal Recipes

    • Sugar Free Peppermint Mocha
    • Keto Gingerbread Whoopie Pies
    • Crockpot Wassail (Mulled Apple Cider)
    • Glazed Ham | Keto, No Added Sugar
    • Keto Candy Cane Pie
    • Cranberry Jalapeno Dip

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Follow Me:

    • Instagram
    • Facebook
    • Pinterest
    • Twitter

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 This Mom's Menu, LLC

    • 442
    1.8K shares
    1.8K shares
    • 442