Apr 17, 2014

Chicken Stir Fry with Veggies (Paleo, Low Carb, Low fat, Trim Healthy Mama E or FP)

  • 2 large skinless chicken breasts cubed,
  • 1/4 - 1/2 cabbage sliced thin,
  • 2 carrots sliced, (you can substitute broccoli for a lower carb version)
  • 1 large onion diced into large pieces,
  • 4 cloves garlic minced,
  • 1-2 inches ginger minced,
  • fish sauce,
  • oyster sauce,
  • olive oil
  1. On med-hight heat, heat 1-2 tablespoons of oil in pan for a minute and add onions and breast.
  2. Cook stirring frequently for 4 minutes or until you can no longer see pink on the breast.
  3. Add the garlic and carrots and fry for another 3-4 minutes stirring frequently.
  4. Add cabbage and stir briefly to incorporate and cover.
  5. Let the stir fry alone now for 3-4 minutes. Uncover and check for doneness.
  6. At this point, the cabbage is probably not ready yet, stir it around to make sure all the cabbage gets direct heat from the pan and recover for a few more minutes.
  7. Check and again for doneness. Repeat this until the cabbage is done to your liking. I like it al dente, and this usually only takes 7 minutes or so. The chicken and the other ingredients don't suffer at all if you need to let the cabbage cook longer.
  8. Turn off the heat and open your bottle of fish sauce. I usually add a really good long squirt (3 seconds) all around the pan and then put the bottle on the dinner table in case anyone else needs more to their taste.
  9. Then take your bottle of oyster sauce and dab 4 or 5 - one tablespoon sized dabs. Stir the stir fry around to incorporate these seasonings.
  10. Finish with a little white pepper if you wish and serve!

We enjoy this with quinoa for an E, or you can serve with cauli rice for a fuel pull or lower carb version (the fat content is negligible and and there are two carrots and an onion in here, but I don't THINK there would be enough fats or carbs to take it out of the fuel pull category).

5-6 generous servings.

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