If all you’ve had are Chinese stir-fries, you’ll find this an interesting change.
YIELD: 3 servings, each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 31 grams of protein.
INGREDIENTS:
- 2 tablespoons Thai fish sauce (nam pia)
- 2 tablespoons soy sauce
- 1 teaspoon Splenda
- 1/4 teaspoon guar or xanthan
- 2 teaspoons dried basil
- 1 1/2 teaspoons red pepper flakes
- Peanut, canola, or coconut oil
- 2 cloves garlic, crushed
- 3 boneless, skinless chicken breasts cut into 1/2-inch cubes
- 1 small onion, sliced
- 1 1/2 cups frozen, crosscut green beans, thawed
INSTRUCTIONS:
- Combine the fish sauce, soy sauce, Splenda, and guar in a blender. Blend for several seconds, then turn off the blender and add the basil and red pepper flakes, and set aside.
- Heat a few tablespoons of oil in a wok or heavy skillet over high heat. When the oil is hot, add the garlic, chicken, and onion, and stir-fry for 3 to 4 minutes. Add the green beans, and continue to stir-fry until the chicken is done through.
- Stir the blended seasoning mixture into the stir-fry, turn the burner to medium, cover, and let it simmer for 2 to 3 minutes (the beans should be tender-crisp).
