LO-CARB TERYAKI SAUCE ===================== 1/4 c. Soy sauce 1/4 c. rice wine vinegar 2 T. sugar substitue (Splenda, et. al.) 1 T. no-carb thickener (Thicken/Thin NOTSugar) 2 garlic cloves, minced 1 t. ground ginger 1/2 t. red pepper flakes dash sesame oil (or sesame seeds) LO-CARB GENERAL TSO'S CHICKEN ============================= 1 1/2 lb. chicken thighs, cut into bite-sized pieces 3/4 c. soy flour 2 eggs 1/4 c. soy sauce oil for frying Mix flour, eggs, and soy sauce. Coat chicken pieces in batter and fry in batches. Set aside. 3/4 c. chicken broth 1/4 c. rice wine vinegar 1/4 c. soy sauce 1/4 c. water 1/4 c. sugar substitue (Splenda, et. al.) 2 T. no-carb thickener (Thicken/Thin NOTSugar) 2 T. no-carb thickener (Thicken/Thin NOTStarch) 2 T. sesame oil Mix all and keep in refrigerator until cooking time. 1 c. chopped scallions 12-16 pickled hot peppers, rinsed and dried fried chicken pieces from above sauce mixture from above 2-4 T. peanut oil Heat oil in wok over high heat. Add peppers (carefully!) and cook 1 minute. Add chicken and scallions, cook 2 minutes, stirring constantly. Add sauce mixture, cook until sauce reduces, stirring constantly. This dish is normally served with rice, but on a low-carb diet, consider using steamed or stir-fried veggies as the side. Regardless, the side should be bland enough to take away some of the heat of the chicken.
A Quickie LowCarb Taco Casserole
Preheat oven to 325 degrees F (160 degrees C).
1) Sauté and brown the ground beef, in a heavy skillet, and drain fat.
2) Mix in dry taco seasoning.
3) Spoon browned meat into a 9x13 inch glass baking dish.
4) Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
Bake about 20 to 25 minutes. Enjoy!
Makes 8 servings
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