Yesterday I shared my Pepper Steak recipe. Today let’s do that classic with chicken and a little bok choy thrown in for color and flavor! This colorful creation is simply yet delicious. It is quite “light” in flavor yet satisfies my desire for Chinese stir-fry. Once you have all the sauce ingredients handy and the veggies cut up, you can be eating this tasty meal in 15 minutes! We ate it as is since rice isn’t allowed on a low-carb regimen, but you could serve this on a nice bed of steamed cauli-rice. This recipe is suitable for all phases of Atkins, Keto diets, Primal-Paleo as well, provided you omit the xanthan gum or use a plan-suitable thickener.
INGREDIENTS:
1 large chicken breast, de-boned, skinned & cut into small pieces (mine yielded 10 oz.) save skin and bones
3 T. coconut or light olive oil
3 oz. yellow or white onion, sliced in wedges
1 medium carrot, peeled and sliced thin
3 oz. red bell pepper, cut into small pieces
2 cups bok choy (1-2 stalks), sliced, keeping white & green parts separate
½ c. canned mushrooms, drained (or 1 cup fresh, sliced)
¼ c. green onion tops, chopped ½”
2 cloves garlic, minced
2 tsp. minced ginger root
1 c. chicken broth (from boiled bones/skin you saved)
2 T. low-sodium soy sauce
¼-½ tsp. Sambal Oelek chili paste (or ½ tsp. Sriracha sauce)
¼ tsp. xanthan gum or your favorite thickener
OPTIONAL: Sprinkle on some sesame seeds.
DIRECTIONS: Debone chicken breast, cutting meat into small pieces. Set meat onto a paper plate. In small saucepan, boil bones and skin for the needed broth. Discard bones and skin. Discard all but 1 cup of the broth. Stir the soy sauce, Sambal Oelek, garlic, ginger root and xanthan gum into the broth and set aside while you cut up the veggies.
Cut up the carrots and onion and place in one paper plate. Open and drain mushroom liquid into the bowl of broth (or slice up fresh mushrooms if using fresh). Place mushrooms on paper plate. Tear apart bok choy leaves and place on mushroom paper plate. Slice the white stems and place in a separate paper plate with the sliced green onions. Line up these plants so they’re right by your stove.
Heat a wok empty over high heat a couple minutes. Add the oil and chicken immediately before the oil fully heats up. Old Chinese cook’s saying: “Hot Wok, Cold Fat”. This method prevents meat from sticking to the pan. Stir-fry until chicken is no longer pink and just beginning to slightly brown. Add the yellow onion and carrots. Continue stir-frying until they just begin to soften a bit but are still quite firm. Add red pepper and white bok choy stems next. Stir fry until they are just slightly softened. Add mushrooms, bok choy green leaves and green onion last, stirring a few times. Lower heat to medium-high and now pour in the sauce you set aside. Simmer just long enough for the bok choy to go limp, or about 2 minutes. If using, add sesame seeds and stir one last time. Serve at once as is or on steamed cauli-rice.
NUTRITIONAL INFO: Makes 4 large adult servings, each contains:
250 calories, 13.2 g fat, 9.30 g carbs, 2.92 g fiber, 6.38 g NET CARBS, 25 g protein, 712 mg sodium
Buttoni's Low-Carb Recipes 