This is a Vietnamese dish, and is definitely for those who enjoy breathing fire. This dish will have you sweating halfway through the meal! Broccoli goes nicely with this. Note: Cutting the chicken is easiest if the meat is half-frozen.
Ingredients:
2 to 3 tablespoons vegetable oil, preferably peanut
1 tablespoon grated gingerroot
1 teaspoon minced garlic or 2 cloves garlic,crushed
1-1/2 pounds boneless, skinless chicken breast, cut crosswise into thin slices*
2 tablespoons Splenda
1/4 cup soy sauce
1 teaspoon fish sauce
3/4 cup dry white wine
1 fresh jalapeno, or 2 or 3 little red chilies, finely minced
1 teaspoon pepper
Guar or xanthan
Directions:
Have the chicken sliced, the ingredients measured, the pepper minced and everything standing by and ready to go before starting to cook — once you start stir-frying, this goes very quickly.
Put a wok or heavy skillet over high heat. Add the oil, let it heat for a minute or so, then add the ginger and garlic.
Stir for one minute to flavor the oil.
Add the chicken, and stir-fry for 1 to 2 minutes.
Add the Splenda, soy sauce, fish sauce, white wine, jalapeno and pepper, stirring often, for 7 to 8 minutes or until the chicken is cooked through.
Thicken pan juices very slightly with guar or xanthan and serve.
Yield: 3 or 4 servings. Assuming 4 servings, each will have 4 grams of carbohydrates, a trace of fiber and 39 grams of protein.
