Ginger Garlic Chinese Chicken

Bok Choy 5.7.13

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.

Ingredients:
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

Spicy Sweet Buffalo Chicken

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As I was planning what I wanted to make for dinner the other night, I got a big craving for buffalo wings. I thought about all of my favorite bar haunts and the ridiculous number of ways these places prepare their wings. There is inevitably always a sweet and spicy option that usually has an Asian flare to it, however I really wanted the traditional buffalo taste with a slightly sweet note.

What transpired in my kitchen has to be one of my most favorite chicken recipes to date! I’ve made this recipe 3 times in the past week!

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Ingredients:
Family pack of chicken thighs (approximately 8-10 pieces)
1/4-1/3 C Frank’s Buffalo Wing Sauce
Artificial Sweetener (I used the equivalent of 3-4 packets of Stevia in liquid form)
3 T butter
Salt and Pepper to taste

Preheat oven to 350 degrees. Get a frying pan screaming hot and brown thighs skin side down until it’s crispy and golden-brown. Flip and brown other side of thighs. During the browning, stir the wing sauce and sweetener together. Melt butter in microwave. Place browned thighs on cooking sheet. Season chicken with salt and pepper. Drizzle the thighs with the butter and spoon the wing sauce over thighs liberally. Bake thighs for 45 minutes.

That’s it! Easy, peasy, right??? I topped my thighs with blue cheese dressing. Another option is ranch dressing. Any way you eat these, you will be addicted!!! The carbs for this recipe is so minimal, that I’m not even going to give totals. If you add dipping sauces, be sure to count those Net Carbs.