Easy low-carb Chicken Stir-Fry with Broccoli Slaw noodles
I adapted this recipe from one I found on ibreatheimhungry.com. We don’t have broccoli slaw here. I could make my own but I found rainbow salad mix, which is broccoli slaw with a bit of shredded carrot and beetroot (beets). Per 100g broccoli has 7g carbs while carrots and beets each have 10g, so it’s not a big difference, especially given the mix had more broccoli than carrot or beet.
You could add a bit of xanthan gum to thicken the sauce if you like. Add whatever veggies you like — I happened to have broccoli and celery I needed to use up, but the slaw and scallions are all the veggies used in the original recipe. Here’s what I used:
INGREDIENTS:
4 boneless skinless chicken thighs, cut in strips
1 bunch broccoli, sliced thin
2 stalks celery, sliced thin
1 bunch of green onions or scallions, sliced
2 bags (250g / half pound each) broccoli or rainbow slaw
1 cup water
1/2 cup soy sauce, coconut aminos or tamari (low sodium)
2 Tbsp sesame oil
2 Tbsp fresh ginger, minced
2 tsp onion powder
1 tsp garlic powder
1 tsp red pepper flakes
1/2 Tbsp sugar substitute (optional)
METHOD:
In a large fry pan or wok that’s preheated, add the sesame oil and ginger, then add the chicken and stir fry to brown the chicken (about 3 minutes). Add the water, soy sauce, and seasonings.
If adding broccoli or other veggies that may take more than a few minutes to cook, you can add those now too. Simmer and stir periodically for about 5 minutes. Add the slaw and green onions. Stir fry another 2-3 minutes (don’t overcook as the slaw is sliced very thin). Serve.
Because my slaw mix had beetroot in it, it tinted everything red, but it still tasted delicious. Enjoy!
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