guardianactual
MuscleChemistry Registered Member
3 boneless chicken breasts, sliced in thin strips 2 teaspoons Cajun Seasoning 3 tablespoons butter 1 tablespoon oil 3 medium green and/or red bell peppers, cut in thin strips, 8 ounces 1/2 pound mushrooms, sliced 4 green onions, cut diagonally in 1/2-inch pieces 1/8 teaspoon basil 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1/4 teaspoon salt, or to taste 1/4 cup heavy cream 1/2 teaspoon xanthan gum
In a medium bowl, toss the chicken pieces with the Cajun seasoning. Heat the butter and oil in a large, nonstick skillet or wok on medium-high heat. Stir-fry the chicken until it's not quite done. Don't overcook it as it will get further cooking with the remaining ingredients. Add the peppers and mushrooms. Stir-fry until the peppers are crisp-tender. If using xanthan gum, mix with seasonings in a small bowl. Reduce heat to low and stir in seasonings and then the cream. Cook just until sauce thickens. Add green onions and toss briefly to combine. Season with more salt, if needed; serve at once.
Makes 4 large servings Freezing not recommended
Per Serving: 287 Calories; 19g Fat; 22g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
In a medium bowl, toss the chicken pieces with the Cajun seasoning. Heat the butter and oil in a large, nonstick skillet or wok on medium-high heat. Stir-fry the chicken until it's not quite done. Don't overcook it as it will get further cooking with the remaining ingredients. Add the peppers and mushrooms. Stir-fry until the peppers are crisp-tender. If using xanthan gum, mix with seasonings in a small bowl. Reduce heat to low and stir in seasonings and then the cream. Cook just until sauce thickens. Add green onions and toss briefly to combine. Season with more salt, if needed; serve at once.
Makes 4 large servings Freezing not recommended
Per Serving: 287 Calories; 19g Fat; 22g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
