My husband and I used to enjoy our local Japanese restaurant often. Maybe we enjoyed it a little too often and I think this was a large part of our problem. I wanted to try to recreate the meal we used to get there and it turned out well. I know this because while I was cooking my daughter said, “I’m feeling kind of full already.” This is Katie’s way of telling me that she does not want to have anything to do with my latest experiment. However, when I was finished cooking she wanted a bite of my chicken, then another, and then she went to the kitchen to get her own plate.
I first made the orange sauce by combining the following ingredients in a small
1/3 cup low sodium soy sauce
1/3 cup chicken broth
1/4 sugar-free orange marmalade
2 cloves of garlic finely chopped
1 tablespoon finely chopped fresh ginger
1/2 tsp of xanthan gum (scant, not heaping)
1/2 cup Splenda or 6 drops EZ Sweetz
1/2 granular erythritol
1/2 tsp crushed red pepper flakes. (optional)
Bring to a boil and simmer on low heat for 5 minutes. Set sauce aside and it will thicken while it stands.
Cube 2 pounds of chicken breasts and cook in a hot pan in two batches for 6-7 minutes each. Cook 2 cups sliced mushrooms, and then add the cooked chicken back into the pan. (Add very little, if any, salt to the chicken and mushrooms as they cook. The sauce probably will have enough salt for most people.) When the chicken and mushrooms have heated through, remove the pan from the heat and stir in orange sauce. Cover with foil and set aside.
Stir fry 3 medium zucchini and 2 onions in soy sauce for about 4-5 minutes, depending on how crisp you like your vegetables. Cover with foil and set aside.
Stir fry 3 cups of riced cauliflower* in butter and one tablespoon of sesame oil. The sesame oil is very important because of the nutty flavor it gives the “rice.” Allow rice to brown and add soy sauce to taste.
Serves 6: Net carbs about 10 for the entire meal. (I did add some shrimp sauce that I purchased from our local restaurant to mine. This added 4-6 grams of carbs. Leave it off if needed for your low carb plan.)
*Riced cauliflower is simply shredded, raw cauliflower. It can be made by using the shred blade on your food processor, or by using a box grater.