Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
My hubby's such a sweetheart that I couldn't resist trying to make his favorite Chinese dish a new low carb favorite!
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 cup carbquik
1 cup vegetable oil
1 cup chopped green onions
2 tsp crushed red pepper
How To Prepare:
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:
Carbs per serving - include all nutritional information if known: