Chinese Food! General Tso's Chicken
Invented due to Husband of Mine craving it -- his all-time favorite Chinese dish:
General LC Tso's Chicken (2 servings) 3/4 c. chicken broth 1 T. Splenda (3 carbs) 3 T. soy sauce (3 carbs) 1 T. rice or white wine vinegar (1 carb) 2 T. grated ginger root or 2 tsp. ground ginger (1.6 carbs) 4 Tbsp. sesame oil, divided 3 boneless/skinless chicken breast halves cut in 1/2" cubes, uncooked 4 scallions, chopped (2.5 carbs) 4 cloves garlic, minced (4 carbs) 5 dried red hot peppers (tiny ones in small packets in grocery store) (about 3 carbs, if you actually eat them -- fiery hot on their own) Mix or Match: broccoli crowns (1/2 c. = 1.7) snow peas (1/2 c. = 3.4) water chestnuts (1/2 c. = 7) bamboo shoots (1/2 c. = 2) cabbage (1/2 c. = 1.1) 2 tsp. Thicken It (or Thicken/Thin) (o effective carbs) or you can use 1 T. cornstarch (14 carbs) 2 T. water Whisk together broth, Splenda, soy sauce, vinegar and ginger. Set aside. Heat a wok or large sauce pan until very hot. Add 2 tbsp. oil and chicken. Cook about 3 minutes until browning but not cooked through. Add vegetables (1 to 2 cups of whatever you like from "Mix or Match") and remaining oil. Stir constantly for 3 minutes, keeping pan very hot. Add sauce and bring to a boil. Mix thickener and water to a paste and add to sauce. Stir well until thickened. NOTE: You may easily omit thickener, and this will give a spicy broth rather than a sauce. Excellent either way. Carb Count for each serving (2) 7.5 carbs without vegetables 14.5 carbs with cornstarch and no veggies Be creative with the vegetables -- even just a couple water chestnuts diced in the mix make a difference. |
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