| Orange Chicken Stir Fry
1/2 pound chicken strips, or 2 boneless breasts cut up
2 tablespoons of olive oil
1 cup of frozen stir-fry vegetables
1/4 cup of water
1/2 cup of DaVinci Gourmet Sugar Free Orange Syrup
1 teaspoon of guar gum
1/8 teaspoon of salt
1/4 teaspoon of ground ginger
1/2 teaspoon of soy sauce |
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In medium skillet, sauté 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.
Comments: 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.
Recipe By: Low Carb Recipes at http://www.lowcarbluxury.com
Serving Size: 4Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 70 Calories; 7g Fat (84.2% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.
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