Singing Chicken

So because I am a few days behind on posting, I can't actually tell you what day we had this. I can promise it was awesome!

Dinner was Singing Chicken over cauliflower "rice" and egg drop soup.

Since I covered egg drop soup before I switched my blog over, I will just link you here  It didn't go over quite as well as last time because I used baby portabella mushrooms instead of button mushrooms and it was a bit too intense of a mushroom flavor for the husband. Lesson learned.

The cauliflower rice is nothing more than cauliflower ran through a food processor and then microwaved with a couple Tbsp water until just tender. It worked out well for this dish.

And now, the singing chicken. The recipe can be found in 1001 Low Carb Recipes by Dana Carpender on pg. 336

1.5 lbs boneless skinless chicken breasts
2-3 Tbsp oil
1 Tbsp grated ginger
2 cloves crushed garlic
2 Tbsp splenda
1/4 c. soy sauce
1 tsp fish sauce
3/4 cup dry white wine
1 fresh jalapeno, finely chopped
1 tsp pepper
guar or xanthan gum (although I used cornstarch instead)

Cut chicken into thin slices, and make sure all ingredients are ready before beginning. Heat the oil in the wok over medium high heat. Add ginger and garlic and stir fry for about one minute. Add chicken and stir fry for about 2 minutes. Chicken should mostly cook through in that amount of time. Add everything else except the guar, xanthan or cornstarch (whatever you decide to use) and allow to cook for approximately 8 minutes. Use the last ingredient to thicken the sauce. I mix 1 Tbsp cornstarch with about 1/4 c. cold  water and pour it in. It ups the carb count a little, but it's also handy.

I really liked this, and my husband enjoyed it as well. It is slightly spicy without being ridiculous. I did not even attempt to feed it to my girls however. It really wasn't worth the fight required to get them to try it.