Chicken Egg Foo Young with Gravy
This Chicken Egg Foo Young with Gravy is the absolute BEST keto recipe and to top it all off… you can have authentic Chinese flavors made right in your kitchen, in just 30 minutes!
Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutes Servings: 4 Calories: 288kcal
For the Chicken Egg Foo Young:
6 Eggs, beaten
1/4 cup minced scallions
1/2 cup shredded Chinese Cabbage
1/2 cup minced water chestnuts
1/2 pound Ground chicken
1 tablespoon Soy Sauce or Coconut Aminos
4 tablespoons avocado oil for cooking
For the gravy:
2 cups chicken Broth
2 tablespoons Soy Sauce or Coconut Aminos
1 tablespoon Granular Sweetener
1 tablespoon Vinegar
1/2 teaspoon xanthan gum
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.
Serving: 4g Calories: 288kcal Carbohydrates: 4g Protein: 15g Fat: 22g Saturated Fat: 5g Fiber: 1g Sugar: 1g