Keto Chicken Egg Foo Young Food

CHICKEN EGG FOO YOUNG WITH GRAVY

Steps:

• In a large mixing bowl combine the egg, scallions, cabbage, water chestnuts, chicken and soy sauce.
• Heat 1/2 tablespoon of oil in a 4-6 inch skillet over medium heat and add 1/4 cup of the mixture to the pan. Flatten the top like a pancake.
• Cook the pancake until set and brown. Should take about 3 minutes. Flip and cook the other side for a couple of minutes more.
• Remove from the skillet and set aside on a sheet pan. Place the sheet pan in the oven set to 250F to keep the pancakes warm.
• Continue with the remaining batter, being sure to stir the mixture before adding to the pan. Makes approximately 8 pancakes.
• When all of the pancakes are cooked, add the chicken broth, soy sauce, sweetener, vinegar and xanthan gum to a sauce pan. Whisk to combine and bring to a boil to thicken. Remove from heat.
• Serve the egg foo young pancakes with the sauce.

CHICKEN EGG FOO YOUNG

Steps:

• Mix four eggs and set aside.
• Heat skillet to medium-high heat and add 1 tbsp of coconut oil.
• Add cut up chicken thigh and heat until fully cooked through.
• Add broccoli and onion to cooked chicken and cook for additional 3-5 minutes.
• Add chicken, onion and broccoli to eggs. Add garlic powder, soy sauce, salt and pepper.
• Add second tbsp of coconut oil to heated pan.
• Using a 1/3 measuring cup scoop out some of the egg, chicken and broccoli mixture and pour into the pan.
• Using a spatula push egg mixture towards center of pan making a smaller circle. Cook for 2-3 minutes and flip. Cook for another 2 minutes.
• Repeat until all mixture is used. Serve warm and enjoy!

KETO CHICKEN EGG FOO YOUNG

Steps:

• Combine all of the ingredients for the egg foo young together in a large mixing bowl, and whisk to combine well.
• Heat a few inches of oil in a deep sided skillet over medium high heat on the stove.
• Drop ⅓ cup of the mixture at a time into the heated oil, and cook for 2-4 minutes on each side until done to your liking. Drain on a paper towel lined rack to cool.
• Add the chicken broth, rice wine vinegar and soy sauce to a saucepan over medium heat on the stove until heated through.
• Sprinkle the xanthan gum onto the mixture a little at a time, and whisk to combine. Continue to cook until the mixture has thickened and then let cool.
• Serve the egg foo young topped with gravy with additional green onions for garnish if desired.

KETO EGG FOO YOUNG

Steps:

• Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
• In a large bowl combine beaten eggs and vegetable mixture.
• Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.