Low Carb Chicken Recipes

Ingredients:

1 1/2 tsp peanut or vegetable oil
1 dried hot chili peppers
5 oz ground lean chicken
1 cup sliced onions
1 cup sliced mushrooms
1 cup red bell pepper strips
1 cup broccoli florets
1 garlic clove, minced
1 tsp minced pared gingerroot
1 cup chicken broth-ready to serve
1 tsp cornstarch
1/2 tsp chinese sesame oil

Instructions:

In 9-inch skillet or wok heat peanut oil; add chili peppers, if using, and
cook over medium-high heat for 30 seconds. Using a slotted spoon, remove
and discard chili peppers. If not using chili peppers, add chicken, onions,
mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet and cook
over high heat, stirring quickly and frequently, until chicken is no longer
pink, 2 to 3 times.

In small mixing bowl, combine broth, cornstarach and sesame oil, stirring
to dissolve cornstarch. Stir into chicken-vegetable mixture and cook,
stirring constantly, until mixture comes to a boil. Reduce heat to low and
let simmer until thoroughly heated, about 5 minutes. Per serving: 1 Fat, 2
Proteins, 4 Vegetables, 25 Optional Calories

Servings: 2