companion blog to the e-book the 24/7 Low Carb Diner
Companion blog to the e-book
Available at http://www.247lowcarbdiner.com
Available at http://www.247lowcarbdiner.com
Tuesday, January 10, 2012
Everyone loved this one. Even my "no Chinese food" guy liked it. That is saying something. It is not sicky sweet like the version we get in restaurants around here. If you want that over the top sweetness, be sure to add more apricot jam--like half the jar? Also, it is not fried and breaded, so that is easier.
We had this for dinner last night, but with the terrible light conditions, the photo was just not good enough. I shorted everyone's plate a little bit, and kept enough for a small serving for my lunch today. I would have let them have seconds, but tried not to advertise too much. How evil is that for a mom? I had to keep that a little secret or they would have eaten it all up, I think. That photo above really is the leftovers I had for lunch! Glad to say it held up really well reheated, so I am sure this chicken would be good for a Multiply Meal. The inspiration for the recipe came from a grilling recipe I have used before. In fact, it is in the June '11 newsletter. Those Sesame Chicken Kabobs are delish, but the sauce is meant to be a marinade and grilling sauce. Last night, we were not grilling out, so I wanted to change it to an oven dish. It worked out quite well. I just lowered the amount of soy sauce so it would not be so salty. After everything was baked, I added xanthan gum to thicken the sauce.
Last night we ate this with steamed broccoli. I topped that with some melted butter mixed in with a few drops of sesame oil, and sprinkled some sesame seeds on top. That was easy. Today, I used roasted cauliflower and peppers which I made on Sunday. On prep day, I chose to make a large pan of oven roasted veggies rather than my weekly salad. ( I didn't get the salad greens on my trip to the grocery and had to run get some yesterday) That is always an option. For my veggies today, I just grabbed out the cauliflower and some roasted onion. I poured some Asian dressing over the top and heated them. Easy peasy. I will be able to do that with the entire selection of roasted veggies for more meals this week. They are good with any kind of flavored butter, Italian dressing, a sprinkle of cheese, whatever floats your boat (or matches the entree you are serving)
Now back to that chicken...
1 1/2 pounds boneless skinless chicken
1 bell pepper, diced
1/3 cup white cooking wine
1/4 cup Tamari or soy sauce
4 tbsp sugar free apricot preserves
1 tbsp sesame oil
2 cloves of minced garlic
2 tsp minced fresh ginger
1/2 tsp hot pepper sauce
3 tsp sesame seeds (divided use)
1 tsp xanthan gum
Preheat oven to 350 degrees. Cut chicken and bell pepper into 1 inch chunks and set aside. In a medium bowl, mix the wine, Tamari, apricot preserves, sesame oil, garlic, ginger, pepper sauce and 1 1/2 tsp sesame seeds. Place the chicken and pepper into a large casserole dish. Pour the sauce mixture over the chicken. Bake for 30 minutes or until chicken is done. Remove the dish from the oven. Using a slotted spoon, push all the chicken and peppers to one side of the dish. Tilt the casserole dish by placing a folded towel under under the end with the chicken. This will collect the juices at the other end. Use a salt shaker to lightly sprinkle the xanthan gum into the hot sauce slowly, while whisking continually. When sauce is thick, remove the towel and stir the sauce and chicken together. Sprinkle with remaining 1 1/2 tsp sesame seeds and serve with steamed vegetables or riced cauliflower.
per serving: 161 calories 23 g protein 5 g fat 5 g net carbs
This is really good on the grill too as kabobs, but it is great to have a winter recipe too. If you want even more flavor, let the chicken marinate in the sauce for a few hours before cooking.
My middle son went back to college today, so I am missing him already. I sent quite a bit of food with him to make in his townhouse. He tries to balance carbs there, but it is tougher when eating in school cafeterias and fast food places. Cooking healthy at home requires a time commitment, no matter what the diet. Hopefully he is learning some of my tricks to save time in the kitchen. I at least know he has a few meals in the freezer now.
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Looks Delicious! Can't wait to try this one.... (well I have to wait until my fast is over) but we all love chinese food! Thanks, Lisa! (and gorgeous pic, btw!)
Yum! Since I am back to doing low carb the first week or so I have major craving for just about all things carby (ie: CHINESE!)...this looks like something that would give me a "fix", lol. And that is great that you sent your son home w/ food to prep! If he can learn to do this now and make ahead he will be so ahead of so many of us out there who ate out all the time in college!
Kahri, Shhhhh. I told Christian is wasn't Chinese--kinda more Indianish I think I said. He ate it anyway!
Looks really good! The tiny pic on my computer drew me in! :)
What type of hot pepper sauce would you recommend? Tabasco or Chinese hot chili garlic sauce or other
Whatever hot sauce you like. If I had it I probably would have used the Chinese chili sauce, but I used garlic Tabasco instead. The heat is barely noticed.
I made this for an early dinner and it was very good- I didn't have the xanthum to thicken and am debating whether it is worth the money. Publix had it for over $14! Also, how many servings woulld you say it is- not for your family with men though heehee? I am thinking 4-6?
Yes, we got 5 servings. You could always add some more chicken and I think the amount of sauce could handle that just fine. Xanthan gum is pricey, but one bag or jar will last for years, so it is an investment.
This looks yummy.
It's in the oven now, can't wait to try it!
If you have a WinCo close by, they sell xathan gum in the bulk spices area. I have just bought a lil bit to give it a try, and I might use this recipe to do it...looks delicious!
For anyone wanting to buy 'smaller' amts of xanthan gum - Walmart has small pkts for less than $1.00. I bought 2 pkts, and put them in my freezer until I need them in the future.
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