Try this easy Low Carb version of the family favorite General Tso’s Chicken and you won’t ever need to get take-out again.
I have also come to the conclusion that as the kids get older, their appreciation for what I cook expands exponentially.
Now no matter if it’s a quick stir fry or an elaborate roast, they love it all. Take this casual stir fry, for example, rich in flavor, yet takes less time to prepare then it does to finish a game on Facebook.
Relish in the fact that even as time flies, memories last a lifetime.
- 16 ounces boneless skinless chicken breast filet thins, cut into bite sized pieces
- 5 Tablespoons arrowroot
- 2 Tablespoons avocado oil
- 2 Tablespoons soy sauce
- 2 Tablespoons Chinese rice wine
- 1/4 cup water
- 2 Tablespoons Oyster sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon Brown Sugar or sweetener of your choice (I used Splenda brown sugar blend)
- 1/2 teaspoon sesame chili oil
- 2 cloves garlic, minced
- 2 scallions, sliced
- 4-5 dried red chilies, [i]optional[/i]
- 1 bunch baby asparagus (get the thinnest ones you can find)
- In a shallow bowl add the arrowroot.
- Coat the chicken pieces in the arrowroot, set aside.
- In a small bowl combine the soy sauce, rice wine, water, oyster sauce, rice vinegar, brown sugar, sesame oil garlic and dried chili peppers. Set aside.
- Heat a skillet to medium-high. add the oil
- Once the oil is hot, add the chicken and brown, about 3 minutes.
- Add the sauce and continue to boil.
- Add the asparagus and continue to cook another 5 minutes
Thanks for stopping by and have a great day.