Low-Carb Moo Goo Gai Pan Chicken Shirataki

High ProteinLow Carb

A 580-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g boneless, skinless chicken breast, thinly sliced
• 200g shirataki noodles, drained and rinsed
• 75g sliced mushrooms
• 50g bamboo shoots, drained
• 50g snow peas
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp chicken broth
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 1/4 tsp xanthan gum (optional, for thickening)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prep: Slice chicken breast, mushrooms, and snow peas. Mince garlic and grate ginger. Drain and rinse shirataki noodles thoroughly.
2. Heat olive oil in a large pan or wok over medium-high heat on the hob.
3. Add chicken slices to the pan and stir-fry until cooked through and lightly browned, about 3-4 minutes. Season with salt and pepper.
4. Add mushrooms, bamboo shoots, snow peas, minced garlic, and grated ginger to the pan. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
5. In a small bowl, whisk together soy sauce, chicken broth, and sesame oil. If desired, whisk in xanthan gum to thicken the sauce slightly.
6. Add the drained shirataki noodles to the pan with the chicken and vegetables. Pour the sauce over everything and toss to combine.
7. Cook for another 2-3 minutes, allowing the flavors to meld and the noodles to heat through.