a low-carb dish - 18.26 g carbs total
4 servings at 4.7 g carbs per serving
|one lb||skinless, boneless chicken breast|
this works with 2 lbs of chicken equally well,
leaving other ingredient amounts unchanged
|one T||Angostura soy sauce|
|one T||rice vinegar|
|2 T||Angostura soy sauce|
|one t||rice vinegar|
|1/8 C||peanut oil|
|one t||crushed red pepper flakes|
|4||green onions, sliced|
|2 t||minced ginger root|
|1/4 C (1-1/4 oz)||cashews (I use Planter's "lightly salted")|
Cut chicken into thin short strips.
Marinate chicken in one T soy sauce and one T rice vinegar for 30 minutes.
In small mixing bowl, combine 2 T soy sauce, cornstarch, Splenda, and one teaspoon rice vinegar. Set aside.
Heat oil in skillet over highest heat.
Add red pepper and cook until blackened.
Add chicken and stir fry 2 minutes.
Add green onions and ginger. Stir fry 3 minutes.
Stirring constantly, add soy sauce mixture and mix well.
Add cashews and heat through.
|Sodium content in milligrams|
|one lb||chicken breast||138|
|3 T||Angostura soy sauce||1170|
|one t||red pepper flakes||1|
|2 t||minced ginger root||1|
|1-1/4 oz||Planter's lightly salted cashews||80|
|Recipe total = 1398 mg|
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