Here's a tasty low-glycemic stir fry chicken recipe you can try.
This recipe uses rice noodles, which aren't always easy to find. If you can't find rice noodles, substitute with Ramen noodles or thin pasta noodles.
It won't be quite the same but should still have good flavor.
⅓ cup (80ml) sweet chili sauce
1 lb. (500g) fresh thick rice noodles
2 tablespoons (30ml) peanut oil
4 to 6 chicken breast fillets, trimmed, thinly sliced
2 bunches asparagus, trimmed, cut into 5cm lengths
1 long red chili, de-seeded, thinly sliced lengthways
2 garlic cloves, finely chopped
1 teaspoon (5ml) sesame oil
1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced
Combine oyster chili sauce. Cook noodles as usual. Rinse, drain, and set aside.
Heat some of the peanut oil in a wok or skillet. Stir fry chicken until cooked through. Add more peanut oil to wok, along with sesame oil.
Toss in garlic, asparagus, red chile. Stir fry for 2 to 3 minutes. Add noodles, sauces, bok choy and continue to stir fry until leaves wilt.
If you have any feedback or suggestions on how to improve this recipe, feel free to send me a comment using the "Contact Me" button at left.
Here are selected comments on this stir fry chicken recipe from visitors to this page:
Anonymous said: This really does look interesting. I can never seem to just try a recipe "as is" though. I'm not a fan of asparagus so I think I'd sub broccoli.
And I'd cut the oil down too (I usually try to cut it in half and then if absolutely necessary I add more from there).
And since I'm not familiar with rice noodles, I'm going to check out all your suggestions and see which gives me the lowest carb/calorie factor.
Katrina said: Nice recipe! I really like your site... very informative and fun to read.. I would substitute the sesame seed oil however, i believe there is msg in sesame seed oil?
Maybe this is something you can look in to.
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