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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 |
| 2 T | cornstarch |
| 2 t | Splenda |
| 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 |
| 4 | green onions | 8 |
| 2 t | minced ginger root | 1 |
| 1-1/4 oz | Planter's lightly salted cashews | 80 |
| Recipe total = 1398 mg | ||
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