Here’s a low-carb-lover’s delight! Have two servings —it’s good for you!
Recipe information
Yield
4 servings
Ingredients
3 tablespoons vegetable oil (3 times around the pan)
1 1/4 pounds chicken breast cutlets, cut into thin strips
Salt and coarse black pepper 2-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
6 scallions, cut into 2-inch lengths, then cut lengthwise into thin matchsticks
1/4 cup tamari (dark aged soy sauce, found on the international aisle) (eyeball the amount)
3 tablespoons honey (3 times around the pan)
1 head of iceberg lettuce, core removed, shredded
Preparation
Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken and season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, and red pepper flakes and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken. Remove the pan from the heat. Cover a platter with shredded lettuce, top with the chicken, and serve.
