We have been craving Chinese food since starting our path on keto. So we thew something together. Turned out really good.Based on the nutrition facts I think we could have added a little more green and red pepper. If you are concerned about the bean sprouts I have found that the La Choy canned bean sprouts have lower carbs than fresh. As much as I would prefer the fresh, I really enjoy bean sprouts. I think my next Asian dish is going to be Egg Foo Young :) Its a bit of a mess to make, but it turns out far better than I have ever had at a Chinese buffet.
The amount of Chicken listed is an estimate. We had a prepackaged portion and just used the whole thing up. We have about 5-6 servings out of the recipe.
We riced up some cauliflower and put it on top but in my opinion its fine without it.
Ingredients:
- 1 Med Green Pepper
- 1 Medium Red Pepper
- 1 Can of La Choy Bean Sprouts
- 100 grams Chopped Mushrooms
- 1.5 lbs Chicken Leg Meat, thinly sliced
- 1 T Sesame Oil
- 1 T Olive Oil
- 2 T Minced Garlic
- 1 C Chicken Broth
- 2 T Flavor Enhancer
- Salt to Flavor
- 1/2 Tsp Chinese 5 Spice
- 1 Tsp Grated Peeled Fresh Ginger
- 3/4 tsp Xanthan Gum
Directions:- Heat a large skillet and place Olive and Sesame oil in it.
- Place chicken in skillet and cook to 1/2 done. Add minced garlic and cook until done.
- Add remaining ingredients except for the Xanthan Gum.
- Cook until Vegetables are desired doneness.
- Taste test the flavor and add salt or other seasonings as you wish.
- Once you have the flavor to your liking, add Xanthan Gum and cook for another 2-3 min.
Nutrition Facts:
Servings: 5
Nutrition Per Serving:
- Calories: 352
- Fat: 16.1g
- Carbs: 7.7g
- Fiber: 1.7g
- Sugars: 2.9g
- Net Carbs: 6g
- Protein: 43.1g
Posts
