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Spicy Vietnamese Chicken

2-3 Tbsp vegetable oil, preferably peanut
1 Tbsp grated gingerroot
1 tsp minced garlic (or 2 cloves garlic, crushed)
1 1/2 lbs boneless, skinless chicken breast, cut crosswise into thin slices (easiest if the meat is half-frozen)
2 Tbsp Splenda
1/4 cup soy sauce
1 tsp fish sauce (nuoc mam)
3/4 cup dry white wine
1 jalapeno, or 2-3 little red chilies, finely minced
1 tsp pepper
guar or xanthan

This recipe goes quickly once the stir-frying starts, so have the ingredients measured and prepared before starting.

Put a wok or heavy skillet over high heat. Add the oil and let it heat for a minute or so. Add the ginger and garlic. Stir for 1 minute to flavor the oil. Add the chichen, and stir-fry for 1-2 minutes. Add the Splenda, soy sauce, fish sauce, white wine, jalapeno, and pepper, stirring often, for 7-8 minutes or until the chicken is cooked through. Thicken pan juices very slightly with guar or xanthan, and serve.

Yield: 3-4 servings. Approx 4 grams carbohydrates per serving.

2-3 Tbsp vegetable oil, preferably peanut 1 Tbsp grated gingerroot 1 tsp minced garlic (or 2 cloves garlic, crushed) 1 1/2 lbs boneless, skinless chicken breast, cut crosswise into thin slices (easiest if the meat is half-frozen) 2 Tbsp Splenda...