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.
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Chinese food ...
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
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.
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
Moo Goo Gai Pan | Keto, Gluten Free
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
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
Christine Curtis says
This sounds fabulous. I'm thinking shrimp would be nice and I'd eliminate the stevia/sweetner altogether.
Kell says
Where's the rice tho?
Cindy says
I made this and it was amazing! Thank you so much for this awesome recipe. 😊