STIR-FRIED BASIL CHICKEN
1/4 cup water
1/4 cup soy sauce
2 teaspoons green Thai curry paste
2 teaspoons granular Splenda
1 3/4 pounds boneless chicken breasts, cut into strips, 3 large breasts
2 tablespoons oil
3 green onions, roughly chopped
3 garlic, minced
1/4 teaspoon crushed red pepper
6 cups bok choy, chopped, about 16 ounces or one bunch
1/2 teaspoon xanthan gum
1/2 cup loosely packed fresh basil leaves, sliced thin, 1/3 ounce container
Mix the first 4 ingredients in a zipper bag; add the chicken and marinate 30 minutes. Heat the oil in a wok on high heat. Stir-fry the onions, garlic and red pepper about 30 seconds. Add the chicken and marinade to the wok and stir-fry 4 minutes or until the chicken is not quite cooked through. Add the bok choy and cook until crisp-tender, about 4 minutes. Sprinkle the xanthan gum over the surface of the meat and bok choy, avoiding the liquid in the bottom of the wok; mix in well and cook until sauce has thickened. Stir in the basil and heat through.
Makes 4 servings
Do not freeze
Per Serving: 314 Calories; 10g Fat; 49g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net
This is my version of a recipe that I found in Taste of Home magazine. It was pretty low carb as is, but there didn't seem to be enough sauce. So I quadrupled the original amount and added the curry paste. I also simplified the cooking method. Rather than cook the bok choy in a separate pan, I combined it with the rest of the dish. This is a pretty hot dish, but you could cut the heat a little by omitting the crushed red pepper and only use 1 teaspoon of curry paste.
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