While this meal takes a little chopping, it is well worth it. Instead of egg rolls you can serve with some “a little more than” soft boiled eggs on the side. We also served it with a non keto steamed leek bun. You can also add peanuts for extra crunch and flavor. 
We received bean sprouts in our organic share package this week so instead of making egg foo young (a standard with bean sprouts) I decided to try my hand at a Keto Chow Mein. An easy stir fry and you won't miss the noodles because the bean sprouts add the crunch. Totally Keto and totally delicious. Best to have a good knife and a food processor for this one.
| Prep Time | 1 hour |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 tsp sesame oil I like the dark
- 1/2 tsp kosher sea salt
- 1/4 tsp Freshly ground black pepper
- 1 1/2 to 2 lb Pastured Chicken Breast In small cubes NOTE* I used the chicken from our farm. Clean excellent ingredients make all the difference when creating a dish
- 3/4 cup Chicken Broth Homemade is always best
- 3 generous tbsp. good soy sauce (Tamari for wheat free)
- 2 generous tbsp. good oyster sauce
- 2 tbsp. arrowroot powder
- 1 heaping tbsp. xylitol or sweetener of choice but you do not want it to be sweet
- good peanut oil
- 3 cloves garlic finely minced
- 1 generous tbsp. grated fresh ginger I always have some organic in the freezer
- 2 large stalks fresh celery thinly sliced on the diagonal
- 1/4 to1/2 head cabbage thinly sliced (Napa is good but I isled regular Florida green)
- 2 cups carrots shredded (I used my food processor)
- 1 medium onion sliced thin
- 2 cups bean sprouts
Ingredients
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Instructions
- Cut the chicken and season with sesame oil, salt and pepper and set aside
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, arrowroot, and sweetener and set aside. (NOTE* If you like it spicy add a little Sambal Oleek)
- Heat a wok or a large skillet over high heat. Add some peanut oil and heat until very hot. Add the chicken and stir-fry until lightly browned, about 5 to 7 minutes Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Using a Chinese Spider or a slotted spoon remove the chicken into a bowl and set aside.
- If dry add a little more peanut oil and add the celery and onions and fry until just tender but still crunchy. Using the spider or slotted spoon remove into a bowl and set aside.
- If pan is dry add a little more oil and add the carrots and fry until tender yet still crunchy.
- Add all the other cooked ingredients into the pan. Add the chicken broth mixture and stir until slightly thick about one minute. Add the bean sprouts and stir for 1 to 2 minutes. Adjust seasonings to taste and serve.
Recipe Notes
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Need the nutrition information
Do you have the nutritional information for this recipe?
Need the nutrition information.
Gina, I am not a professional and do not always have the nutritional info. I guess I could sit down and figure it out. But this recipe has noting high carb. A little in the carrot, a little in the onion, but I always choose carb free sauces and i used bean sprouts instead of noodles. If I had to guess I would say this dish has less than 5 carbs. Protein would depend upon the amount of chicken you would use. Other than that the fat is very low with only 2 tsp sesame and the rest is very low carb veggies.
I don’t think you mentioned when to add the cauliflower