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.