Low Carb Chicken Stir Fry Contest Winning Recipe

A delicious satisfying quick no carb chicken stir fry!
Ing:
2 to 3 tbsp of olive oil
11/2 to 2 cups chicken cut in cubes and sliced
1 tbsp of fresh ginger and garlic puree
salt to taste
pepper to taste
Stir Frying:
1/2 yellow bell pepper sliced thin
1/2 red bell peppers sliced thin
1 cup pea pods
1/2 cup celery diagonally sliced
1 large carrot diagonally sliced
1 cup baby asparagus cut in 2 inches
1/2 cup sliced mushrooms
1/2 cup spring onions chopped
sprinkle of red crushed peppers (one we use on pizzas)
sauce ing:
2 tbsp oyster sauce
1/3 cup orange juice
1 to 2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tsp cornstarch
Method:
In a wok heat up 1 tbsp of olive oil and make sure it get’s hot, in the mean time marinate the chicken with garlic and ginger, salt and black pepper. In the hot oil add the chicken and stir fry until the chicken is completely cooked through making sure not to over cook your chicken. Prepare your veggies and keep them ready, once the chicken is cooked put it in a separate plate, in the same wok add more oil and make sure the oil is hot, add all the veggies except of the spring onions and stir fry on high for about 3 minutes, making sure it is still crunchy and not limp from over cooking. While you are stir frying the veggies assemble the sauce. Once the vegetables are ready add the chicken and make a well in the center and pour the sauce in the middle keep it on high and mix well, once the sauce thickens up put it in a nice serving platter.
Can be enjoyed with rice, pasta, quinoa or for a no carb diet eat it just the way it is!
Enjoy!

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