Orange Chicken Stir Fry Recipe - Cooking Index
Orange Chicken Stir Fry Recipe - Cooking Index
Vegetables can be pre-made stir-fry veggie mixes so long as there are no added sauces or sugars in them and they contain no or few carrots. Otherwise, use your own favorite mix of onion, peppers, broccoli, cauliflower, water chestnuts, bean sprouts, bamboo shoots, or other low-starch chinese veggies, etc.
Type: Chicken, Poultry| 1/2 lb | 227g / 8oz | Chicken strips |
| = (or 2 boneless breasts cut up) | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 cup | 237ml | Frozen stir-fry vegetables |
| 1/4 cup | 59ml | Water |
| 1/2 cup | 164g / 5.8oz | DaVinci Gourmet Sugar Free Orange Syrup |
| 1 teaspoon | 5ml | Guar gum |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Soy sauce |
In medium skillet, saute chicken in olive oil over medium-high heat for a few minutes until almost done. Add vegetables and fry for another two minutes.
Mix all remaining ingredients together well in a glass and be sure to get the guar gum well dissolved, no lumps. (Guar gum mixes best when gradually shaken into a liquid from a salt-type shaker and whisked as you go to remove/avoid lumps.)
Reduce heat to medium, add sauce mix, and cover for about 5 minutes. Sauce should be thickened to a nice glaze when done.
This recipe yields 4 servings; 3 to 5 grams of carbohydrate per serving depending on veggies used.
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
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