Low Carb Chinese Chicken

I think I called this recipe Low Carb Chinese Chicken because I used Chinese 5 spice.
It’s just a simple tasty recipe that if you add cauliflower rice to the chicken you will have a delicious meal.

Chinese Chicken

1 pound boneless, skinless chicken thighs cut into 1 inch pieces

1 teaspoon Chinese five spice powder

½ teaspoon red pepper flakes

1 tbls olive oil

1 medium onion chopped

8 oz fresh sliced mushrooms

2 cloves of crushed garlic

1 tsp crushed fresh ginger

2 tbls Tamari ( soya sauce)

1 tbls sesame oil

1 large bell pepper, cut into ¾ inch pieces

1 tsp erythritol

1 tsp minced ginger

1 tbls sesame oil

Toss chicken with five spice and pepper flakes in a bowl. Heat olive oil in large skillet.

Add onion and chicken; cook and stir for approximately 5 minutes or until chicken is browned.

Add mushrooms and garlic, tamari and sesame oil, cook until chicken is no longer pink.

Stir in peppers, erythritol and ginger, good for approximately 5 minutes to soften peppers.

If you would like, it is delicious to serve with cauliflower rice. I just shred the cauliflower warm it up (don’t cook it) and add some tamari sauce and mix in the Chinese Chicken.

It is really good together!

Makes 6 servings

Yeild: 3 net carbs

Stay healthy and live well
Gayle