Low Carb General To Chicken
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Low Carb General To Chicken calories by ingredient
Number of Servings: 4
Ingredients
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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 pepper
1 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
Directions
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