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General Low Carb Tso's Chicken

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Member since 2007

Serves | Prep Time | Cook Time


(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.

Pairs Well With


Carb Count for each serving (2)

7.5 carbs without vegetables

14.5 carbs with cornstarch and no veggies

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