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Thanks to 2Big:
Ingredients
1/2 cup thickener of choice ground flax seed meal, thicknthin or xanthus gum sp? to equal thickening power of 1/c cup of cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup equivilent of sugar made with sugar sub of your choice count carbs
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG) can omit
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup low carb flour sub of choice be it almond flour, protein powder, or cruched porkrinds,
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried
Directions
1 To Make Sauce: In a large bowl combine 1/2 cup thickener and 1/4 cup water. Mix together. Add garlic, ginger, sugar sub, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until dissolved. Refrigerate until needed.
2 To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup flour sub and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
3 To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add thickener or water as needed until sauce is as thick as you like it).
Ingredients
1/2 cup thickener of choice ground flax seed meal, thicknthin or xanthus gum sp? to equal thickening power of 1/c cup of cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup equivilent of sugar made with sugar sub of your choice count carbs
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG) can omit
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup low carb flour sub of choice be it almond flour, protein powder, or cruched porkrinds,
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried
Directions
1 To Make Sauce: In a large bowl combine 1/2 cup thickener and 1/4 cup water. Mix together. Add garlic, ginger, sugar sub, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until dissolved. Refrigerate until needed.
2 To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup flour sub and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
3 To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add thickener or water as needed until sauce is as thick as you like it).
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