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12 chicken tender strips
Juice of one lime
1/2 teaspoon tumeric
1/2 cup oil -- divided
1 clove garlic -- minced
1 piece ginger -- (1/2") peeled & grated
2/3 c unsweetened coconut milk
1 splenda packets
1/2 teaspoon salt
1 onion -- sliced lengthwise (Not in rings)
2 celery stalks -- sliced diagonally
8 sliced mushrooms -- (8 to 9)
1 chili pepper -- seeded and sliced (I pass on that one)
How To Prepare:
Place chicken in shallow dish and pour lime juice over them. Rub tumeric over both sides. Set aside.
Heat oil in frying pan until hot but not smoking. Gently slide 6 chicken tenders into oil and fry until slightly brown & no longer pink inside. Remove and keep warm. Repeat with remaining chicken. Remove all chicken and keep warm.
Pour off all but 1 tbsp of oil. Add garlic, ginger (and chili) stir fry for 1 minute. Add onion and cook until carmelized (clear and brown in color). Stir in coconut milk, splenda, salt & bring to boil. If coconut milk is too thin add a little water. Add veggies and cook until tender crisp. Spoon sauce over chicken tenders.
Serve w/ grated cukes in whipped cream.
I personally like to make the crepe version of Dr. A's cheese pancakes and fill them with this chicken. Just dice the chicken after they are cooked.
This recipe is from my son, who is a professinal chef. It takes a little effort but is VERY worth it. With the chicken strips it's actually quick to fix.
NOTES : Counts for chicken tenders, tumeric, coconut milk and lime juice not included in totals.
Carbs per serving - include all nutritional information if known: