The Arrogant Chef's Chicken Stir Fry

Most of my stir fry recipes have noodles in the recipe. Now because I am low carb, noodles are out of the question. I looked at several recipes for chicken stir fries and combined about 4 of them into this recipe. This is really a first attempt and I may have lost track of all the steps as I made it. Basically this would be fairly low carb according to my calculation. I try to stay under about 75grams of carb per day. Anyhow I will take pictures next time and will adjust the recipe if needed. I thought the taste was great. My wife felt there may have been a little to much salt. Not sure about that. I loved it and had a couple of glasses of wine to go with this. Quite yummy!!!!

The Arrogant Chef’s Chicken Stir Fry

Ingredients:

4 boneless skinless chicken breasts
4 tbsp of olive oil
2 carrots thinly sliced
2 cups thinly sliced mushrooms
3 green onions thinly sliced
1 onion cut into wedges
3 cups of snow peas halved
2 cups of broccoli florets
4 tablespoons of cornstarch
4 tablespoons of soy sauce
½ teaspoon of ground ginger
½ teaspoon of garlic powder
½ teaspoon of hot sauce
3 tsp of sesame oil
Bean sprouts

Preparation 1

Cut chicken across the grain into thin strips and place in a resealable plastic bag. Add the 2 tablespoons of cornstarch and toss to coat. Combine 2 tablespoons of soy sauce, ½ teaspoon of ground ginger, ½ teaspoon of garlic powder, add to bag and shake well. Refrigerate for 30-45 minutes.

Preparation 2

Add 2 tablespoons of oil to a deep skillet or wok and stir fry marinated chicken until no longer pink and set aside on a plate.

Add remaining oil to the skillet and add carrots, green onions, sliced mushrooms, broccoli, snow peas, and add ¼ water cover and steam until vegetables are tender-crisp.

Meanwhile in a bowl combine:

2 tbsp soy sauce
½ cup chicken stock
1 tbsp rice wine vinegar
2 tsp cornstarch
2 tsp sesame oil
½ teaspoon hot sauce

Pour this into the middle of the wok or skillet and stir until thickened. Return chicken to the pan and stir fry until sauce is thickened. Serve by itself or on a bed of bean sprouts and sprinkle with green onions.