Yummy!
This is a recipe that Maddysmom shared with me from one of her friends
LOW CARB MU-SHU CHICKEN
Marinade:
• 3 Tablespoons soy sauce
• 1 Tablespoon sesame oil
• 1 clove garlic, crushed
• 1 teaspoon grated fresh ginger (*)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon hot sauce - such as Frank's hot sauce
OPTIONAL SWEET, If you want a bit of sweet with the heat add 3 drops FAT TO SKINNY Zero Sweetener
Stir-fry:
• 1 lb. chicken, cut into 1-1/2 inch strips
• 2 medium stalks celery, thinly sliced
• 3 cloves crushed garlic
• 1 Tablespoon grated fresh ginger
• 6 oz. fresh poopake or baby bella mushrooms, sliced into ½-inch strips
• 1 cup sliced green onion - about 6 onions
• 4 cups sliced cabbage (I used pre-packaged bag slaw mix)
• 8 oz. bean sprouts
• 1 Tablespoon soy sauce
• 1 Tablespoon olive oil
• 1 Tablespoon sesame oil
Mix together marinade ingredients, add chicken and mix to coat. Set aside while you chop veggies.
Prepare veggies, grate ginger and chop garlic and set aside.
Heat large skillet on medium-high heat with olive oil. When the oil is hot, add the chicken and stir-fry until just cooked through (probably around 4-5 minutes). Remove chicken from pan.
Add the sesame oil, then the celery, ginger and garlic. Saute for 1-2 minutes. Add the veggies in the following order, stir-frying for 2 minutes after each addition: mushrooms, onions, cabbage and bean sprouts. When you put in the bean sprouts - cover the pan for the last 2 minutes.
Add the soy sauce and chicken. Toss to combine. Cook about 1-2 minutes longer uncovered and serve immediately.
**I used prepared ginger in a tube from the grocery store and then just squirt out the amount I need.
