GENERAL LOW CARB TSO'S CHICKEN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • (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

Directions

  • 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.

Notes

Carb Count for each serving (2)

7.5 carbs without vegetables

14.5 carbs with cornstarch and no veggies

© 2006-2014 BakeSpace, Inc. All Rights Reserved