This is a Vietnamese dish, and is definitely for those who enjoy breathing fire. This dish will have you sweating halfway through the meal! Broccoli goes nicely with this. Note: Cutting the chicken is easiest if the meat is half-frozen.
- 2 to 3 tablespoons vegetable oil, preferably peanut
- 1 tablespoon grated gingerroot
- 1 teaspoon minced garlic or 2 cloves garlic,crushed
- 1½ pounds boneless, skinless chicken breast, cut crosswise into thin slices*
- 2 tablespoons Splenda
- ¼ cup soy sauce
- 1 teaspoon fish sauce
- ¾ cup dry white wine
- 1 fresh jalapeno, or 2 or 3 little red chilies, finely minced
- 1 teaspoon pepper
- guar or xanthan
- Have the chicken sliced, the ingredients measured, the pepper minced and everything standing by and ready to go before starting to cook — once you start stir-frying, this goes very quickly.
- Put a wok or heavy skillet over high heat.
- Add the oil, let it heat for a minute or so, then add the ginger and garlic.
- Stir for one minute to flavor the oil.
- Add the chicken, and stir-fry for 1 to 2 minutes.
- Add the Splenda, soy sauce, fish sauce, white wine, jalapeno and pepper, stirring often, for 7 to 8 minutes or until the chicken is cooked through.
- Thicken pan juices very slightly with guar or xanthan and serve.
Nutritional information Edit
- Assuming 4 servings, each will have 4 grams of carbohydrates, a trace of fiber and 39 grams of protein.