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2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon water
1 splenda packets
2 teaspoons sesame oil -- or vegetable oil
1/2 teaspoon Frank's hot sauce
3 pounds chicken -- (3 to 3 1/2) broiler/fryer cut up
2 tablespoons vegetable oil
1 teaspoon ginger root -- finely chopped
2 cloves garlic -- finely chopped
3 tablespoons green onion -- sliced
1 1/2 cups mushrooms
3 bell peppers -- cut into 1-inch pieces
How To Prepare:
Mix soy sauce, vinegar, water, sesame oil and pepper sauce in shallow glass or plastic dish or heavy resealable bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Heat vegetable oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers thickest pieces are cut. Remove chicken from skillet, keep warm. Drain all but 1 tsp drippings from skillet. Heat drippings and marinade in skillet over medium-high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp- tender. Serve with chicken.
Carbs per serving - include all nutritional information if known: