Keto Moo Goo Gai Pan Recipes

MOO GOO GAI PAN

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

MOO GOO GAI PAN (PALEO, GLUTEN-FREE, WHOLE30 IF MODIFIED)

Steps:

• Thin slice chicken to about ¼ and ⅛ inch thin pieces. Add the seasonings, mix well, and set aside in the fridge.
• Prepare the garlic, vegetables, and the sauce. Set them aside ready to use.
• In a well-heated large skillet, add 1 tbsp cooking fat. Sear the chicken breasts in a single layer over medium-high heat without disturbing them until they are in golden brown color, about 2-3 minutes, then use a spatula with a firm tip to flip and sear the flip side, about 1-2 minutes. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
• Use the same skillet, add 2 tbsp cooking fat. Saute the garlic over medium heat for 5 seconds. Add the carrots and mushrooms. Turn up the heat to medium-high. Season with 2 pinches of salt and saute for 15 seconds. Add the chestnuts and snow peas with a pinch of salt. Saute for 10 seconds.
• Return the chicken and the pan juice to the skillet. Stir the sauce again before adding it to the pan. Toss to combine for 10 seconds to thicken the sauce. Turn off the heat. Serve hot or warm with steamed rice or cauliflower rice.

KETO MOO GOO GAI PAN

Steps:

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

MOO GOO GAI PAN

Steps:

• In a bowl, toss the sliced chicken with salt and pepper, garlic and cornstarch/water mixture.
• Set aside.
• Heat 3 Tbsp of the corn oil in a wok and add the mushrooms, cabbage and sugar.
• Stir fry for 2 minutes, then cover and cook for 5 minutes.
• Remove from the wok.
• Heat the remaining oil and stir fry the chicken mixture for 2 minutes over highheat.
• Add the soy sauce, sugar and mix well.
• Cover and cook for about 6 minutes.
• Add the cooked vegetables and the scallions.
• Toss everything together.
• Serve hot with steamed rice.