Moo Goo Gai Pan | Keto, Gluten Free

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. 
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 people
Author Sabra - This Mom's Menu



  • Heat 1 tbsp 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 tbsp 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. 


See post for substitutions 


Serving: 1serving | Calories: 215kcal | Carbohydrates: 7g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 506mg | Potassium: 811mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 35.5mg | Calcium: 31mg | Iron: 1.8mg