Advertisements
Delicious food doesn't necessarily have to be difficult to prepare. This low carb chicken recipe in oriental strips is a great example of this, as it was ready in just over 10 minutes and is surprisingly tasty.
THE low carb chicken recipe It came out kind of by chance, when I put together the ingredients I had in the fridge. The chicken as a base was combined with chives, chili peppers and ginger. It took a more oriental direction and received more typical and super interesting flavors: soy sauce and sake. Do you agree that it couldn't go wrong?
To accompany, a cauliflower rice, one zucchini noodles or a delicious cauliflower puree, which is what I did. I took advantage of the fact that I had lunch alone and prepared a lunch box for the week — which can even be frozen.
Low carb oriental style chicken strips recipe | Ingredients
300g. of fillets of chicken cut into strips
1 and 1/2 tablespoon of coconut oil (or lard)
1 small onion, finely chopped
1 clove of garlic finely chopped
1 finger pepper small, very finely chopped
1 teaspoon of ginger grated
1/4 cup of sake kid
1/4 cup soy sauce
3 tablespoons of water
1 teaspoon heavy cream
3 tablespoons chopped fresh chives
Salt and black pepper to taste
Low carb oriental style chicken strips recipe | How to prepare
Heat a large frying pan or pot, add the oil and then the onion. Sauté until translucent, then add the garlic, pepper and ginger. Sauté for another 3 minutes and add the chicken strips.
Wait for the chicken to cook (until it changes color), stirring occasionally to cook all sides well.
Pour in the sake and wait for the alcohol to evaporate (about 2 to 3 minutes). Then add the soy sauce and let it boil for another 2 to 3 minutes.
Add the cream to the pan and stir until the sauce begins to thicken, then turn off the heat.
Serve immediately, with chives sprinkled on top, accompanied by cauliflower rice or, like me, with low carb cauliflower puree and cooked beetroot (optional).
These quantities yield two servings. I made leftovers into low carb lunch boxes for the week (they can be frozen for up to 3 months).
See also:
How to make cauliflower rice
