CHICKEN CHOW MEIN WITH ALMONDS
2 tablespoons oil
1/2 medium onion, sliced in thick slices, 1 3/4 ounces
4 cups napa cabbage, sliced coarsely, 1 small head or about 1 pound
1 cup celery, slice diagonally, 2 stalks
3 cloves garlic, minced
1/2 teaspoon granular Splenda
1 cup chicken broth
1/4 cup water, optional
2 tablespoons soy sauce
2 teaspoons sesame oil
4 cups diced cooked chicken
1/4 cup slivered almonds, lightly toasted, about 1 ounce
1 small can straw mushrooms, optional (not included in carb count)
Xanthan gum to thicken the sauce, optional
Heat the oil in a very large skillet or wok on medium-high. Cook the onion, cabbage, celery and garlic until the cabbage is wilted, 3 minutes. Add the Splenda, broth, water, soy sauce and sesame oil. Simmer 3 minutes. Stir in the chicken and mushrooms, if using, and heat through. Lightly sprinkle the xanthan gum over the surface of the sauce, stir in and cook until the sauce has thickened. Sprinkle with almonds before serving.
Makes about 6 servings
Freezing not recommended
Per Serving: 301 Calories; 16g Fat; 31g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
This is not a highly seasoned dish, but it does have a nice Chinese flavor. I've seen recommendations to remove the chicken and veggies then cook down the liquid, but I served it in bowls as a sort of very chunky soup. I think I may leave out the water next time as that makes the broth somewhat weak tasting. This was easy to make and I will make this again.
VARIATION:
Add a 4 ounce can of mushrooms and an 8 ounce package of fresh bean sprouts. Omit the almonds.
Per Serving: 285 Calories; 13g Fat; 31g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs