Spicy Chicken Stir Fry with Cauli-cous
Easy, spicy chicken stir fry is served over a cauliflower cous-cous.
Asia, low carb
, may need a little more
, boneless - sliced thin
, sliced or sliced and quartered
, the tiny, whole corn cobs in a can - usually in the Asian food section
, chopped (1/4 cup)
, see recipe notes
sesame chile oil
, see recipe notes
choose a brand with 0 carbs and lower sodium
, or white vinegar
, or to taste
Salt and Pepper
, as needed
Pulse the raw cauliflower in a food processor until very fine - about the size of small couscous.
Roll the chopped cauliflower up in a clean tea towel and press as much moisture out as you can. If you have time you can even put it under a heavy cookbook. You'll want it as dry as possible.
Heat 1 tablespoon of bacon grease in a shallow sided frying pan or wok until it is shimmering and almost at the smoking point.
Add the cauliflower and cook, stirring constantly, for about 30 seconds to a minute. It should be tender without being soft.
Remove the cauliflower from the pan and set aside. Keep warm.
Add 1 tablespoon of sesame oil and 1 tablespoon of sesame chile oil to the pan.
Heat the oil until it shimmers and push it over the surface of the pan with a spatula.
Add the chicken carefully.
Stir fry for about 2 minutes or until done.
Remove from the pan and keep warm.
Stir the vinegar, monkfruit, and soy sauce together and set aside.
There should be some oil left in the pan but if there isn't you may need to add a little more oil.
Add the zucchini and cabbage. Stir fry until crisp-tender or how you like it.
Add the chicken, baby corn, and cilantro.
Pour the soy mixture over the top and stir fry until the ingredients are hot - 1 to 2 minutes.
Add to a plate next to the cauli-couse. Serve with fresh lime to squeeze over top.
For a spicier dish use all sesame chile oil. For a medium dish use half sesame oil and half sesame chile oil. Finally, if you like mild just use the plain sesame oil.
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