Those of you who are with me on the low carb train know how difficult finding something acceptable to eat at Chinese restaurants. I’ve pretty much avoided going out for Chinese for the last year. There is usually some type of breading or coating on the proteins in the dishes and the sauces are full of sugars and/or corn starch. This was a difficult change for me…I loved spring rolls, crab rangoon, and the spicy/saucy goodness of most American Chinese foods!
So I got to work concocting a recipe that I could make in the comfort of my own kitchen. I came up with Ginger Garlic Chinese Chicken!!! It’s a nice blend of Asian spices and garlic-y goodness with a healthy portion of veggies.
2 large chicken breasts
1-2 T coconut oil
1 head of bok choy chopped into uniform pieces
1 bunch of asparagus (approximately 1 lb.) chopped into 1-2 inch pieces
8 oz pre-sliced, pre-washed, ready to use white mushrooms
1/4 C soy sauce
2 t minced garlic
1 t Asian five spice seasoning
1 t ground ginger (I used the dried spice, but fresh is acceptable)
1/2 T dried basil
1 t red pepper flakes
artificial sweetener (this is subject to taste and I use liquid, which doesn’t add to the carb counts below)
xanthan gum (I used approximately 1 t…maybe 2)
Cut chicken into bite-size cubes. Sauté chicken in coconut oil until just cooked through. I added a splash of soy sauce and garlic during the cooking process. Remove from pan (either large cooking pot or wok). Add veggies, soy sauce, garlic, five spice seasoning, and ginger. When the vegetables are cooked through (with still some bite to them…we don’t want mushy veggies people!), finish the dish by adding the chicken back into the mix and add the basil, sweetener, and xanthan gum. You will find the sauce will thicken in about 2 minutes after adding the xanthan gum.
I get approximately 4-6 servings per batch.
Nutritional Information for entire entree:
calories: 1395 fat: 65 g protein: 165 g carbohydrates: 51 g fiber: 21 g
net carbs: 30 g