Stir Fry Chicken (Low Carb) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Simple quick 30 minute meal - low carb - high flavour. Ingredients:
3 chicken breasts |
1 cup shiitake mushroom |
2 tablespoons extra virgin olive oil (for frying) |
2 garlic cloves, minced |
2 cups sugar snap peas |
1/2 cup water chestnut (from a can) |
1 white onion, chopped |
1/2 cup chicken stock |
2 teaspoons soy sauce |
2 teaspoons oyster sauce |
2 teaspoons rice wine (or sherry) |
1 tablespoon cornstarch |
1/2 tablespoon water |
Directions:
1. Combine soy sauce, rice wine or sherry and oyster sauce and set aside.
2. heat oil in large frying pan or wok. Add onion for 1 minute then add chicken. Saute for 3 minutes - add garlic - saute - add mushrooms, peas, water chestnuts and mix together well - add chicken stock and let cook for approx 4 minutes.
3. Add sauce previously combined and stir gogether to coat all vegetables.
4. mix corn starch and water to a medium paste - make an opening in the centre of the pan and begin mixing the cornstarch (thickener) into the sauce. Keep stirring until thicker and everything is coated.
5. Serve on a bed of rice vermicelli or heated sprouts for a low carb meal. On rice for non low carbers.
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