Low Carb General To Chicken
- Number of Servings: 4
Ingredients
Marinade: 1 1/2 tablespoons soy sauce 1 1/2 tablespoons rice wine vinegar 1 tablespoon sesame oil 1 tablespoon orange zest, you'll need 1 medium orange * 1 tablespoon fresh ginger, grated 1 tablespoon granular Splenda or equivalent liquid Splenda (see my comments below) 1 clove garlic, minced 1/4 teaspoon chili paste 1/4 teaspoon pepper1 1/2 pounds boneless chicken breasts, cut in 2" strips 2 tablespoons oil 2 tablespoons red bell pepper, diced, 3/4 ounce or about 1/4 of a small pepper 1/3 cup green onions, sliced, 3 large green onions or 1 ounce after trimming
Whisk all of the marinade ingredients in a small bowl and pour into a gallon zipper bag along with the chicken strips. Gently knead the bag to evenly distribute the marinade. Marinate in refrigerator 1 hour. Remove the chicken from the bag, reserving any excess marinade (see my comments below).
Heat the oil in a wok or large skillet over high heat. Cook and stir the chicken 2 minutes until it starts to brown. Add the bell pepper, green onions and marinade. Cook 3-4 minutes, stirring constantly, until the sauce has reduced and the chicken is done. It may not take quite that long.
Serving Size: 3
Heat the oil in a wok or large skillet over high heat. Cook and stir the chicken 2 minutes until it starts to brown. Add the bell pepper, green onions and marinade. Cook 3-4 minutes, stirring constantly, until the sauce has reduced and the chicken is done. It may not take quite that long.
Serving Size: 3
Nutritional Info Amount Per Serving
- Calories: 320.4
- Total Fat: 14.7 g
- Cholesterol: 105.4 mg
- Sodium: 548.8 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.7 g
- Protein: 39.2 g
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