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Reviews Date of last review
Thu February 19, 2009
Recommended By Average Price Average Rating
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Description: My hubby's such a sweetheart that I couldn't resist trying to make his favorite Chinese dish a new low carb favorite!
Ingredients: INGREDIENTS
• 1/2 cup carbquik
• 4 T oil
• 1/4 cup water
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 3/4 cup Diabetisweet
• 1/4 cup soy sauce
• 1/4 cup rice vinegar (natural)
• 1/2 cup hot chicken broth
• 4 skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 cup soy sauce
• 1 teaspoon ground pepper
• 1 egg
• 1 cup carbquik
• 1 cup vegetable oil
• 1 cup chopped green onions
• 2 tsp crushed red pepper
How To Prepare: DIRECTIONS
To Make Sauce: In a medium sauce pan over medium heat combine 1/2 cup carbquik and 4 T oil, when well blended and lightly browned add 1/4 cup water. Whisk together. Add garlic, ginger, Diabetisweet, 1/4 cup soy sauce and rice wine vinegar. Then add chicken broth and stir all together until Diabetisweet dissolves. Refrigerate until needed.
To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and pepper. Stir in egg. Add 1 cup carbquik and stir until chicken is evenly coated. Divide chicken into small quantities and deep fry at 350 degrees F until crispy. Drain on paper towels.
To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add green onions and crushed red pepper and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens. Serve with cauliflower fried rice!
Number of Servings: 6
Carbs per serving - include all nutritional information if known: about 5
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): Average

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