guardianactual
MuscleChemistry Registered Member
I crave the hell outta chinese when I'm dieting, damn MSG. So this helps satiate my needs.
GEORGE'S GENERAL TSO'S CHICKEN Marinade: 1 1/2 tablespoons soy sauce 1 1/2 tablespoons rice wine vinegar 1 tablespoon sesame oil 1 tablespoon orange zest, you'll need 1 medium orange * 1 tablespoon fresh ginger, grated 1 tablespoon granular Splenda or equivalent liquid Splenda (see my comments below) 1 clove garlic, minced 1/4 teaspoon chili paste 1/4 teaspoon pepper
1 1/2 pounds boneless chicken breasts, cut in 2" strips 2 tablespoons oil 2 tablespoons red bell pepper, diced, 3/4 ounce or about 1/4 of a small pepper 1/3 cup green onions, sliced, 3 large green onions or 1 ounce after trimming 1/8 teaspoon xanthan gum, optional
Whisk all of the marinade ingredients in a small bowl and pour into a gallon zipper bag along with the chicken strips. Gently knead the bag to evenly distribute the marinade. Marinate in refrigerator 1 hour. Remove the chicken from the bag, reserving any excess marinade (see my comments below).
Heat the oil in a wok or large skillet over high heat. Cook and stir the chicken 2 minutes until it starts to brown. Add the bell pepper, green onions and marinade. Cook 3-4 minutes, stirring constantly, until the sauce has reduced and the chicken is done. It may not take quite that long. If you're using the xanthan gum, add it at this time. Sprinkle it lightly over the chicken and stir in.
Makes 4 servings Do not freeze
*calls for 2 tablespoons.
Per Serving: 291 Calories; 12g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
GEORGE'S GENERAL TSO'S CHICKEN Marinade: 1 1/2 tablespoons soy sauce 1 1/2 tablespoons rice wine vinegar 1 tablespoon sesame oil 1 tablespoon orange zest, you'll need 1 medium orange * 1 tablespoon fresh ginger, grated 1 tablespoon granular Splenda or equivalent liquid Splenda (see my comments below) 1 clove garlic, minced 1/4 teaspoon chili paste 1/4 teaspoon pepper
1 1/2 pounds boneless chicken breasts, cut in 2" strips 2 tablespoons oil 2 tablespoons red bell pepper, diced, 3/4 ounce or about 1/4 of a small pepper 1/3 cup green onions, sliced, 3 large green onions or 1 ounce after trimming 1/8 teaspoon xanthan gum, optional
Whisk all of the marinade ingredients in a small bowl and pour into a gallon zipper bag along with the chicken strips. Gently knead the bag to evenly distribute the marinade. Marinate in refrigerator 1 hour. Remove the chicken from the bag, reserving any excess marinade (see my comments below).
Heat the oil in a wok or large skillet over high heat. Cook and stir the chicken 2 minutes until it starts to brown. Add the bell pepper, green onions and marinade. Cook 3-4 minutes, stirring constantly, until the sauce has reduced and the chicken is done. It may not take quite that long. If you're using the xanthan gum, add it at this time. Sprinkle it lightly over the chicken and stir in.
Makes 4 servings Do not freeze
*calls for 2 tablespoons.
Per Serving: 291 Calories; 12g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
