Low carb, spicy chicken stir fry is full of Asian flavors that really put a stop to all of those cravings for takeout! It’s quick and easy with just 3 grams of net carbs. You’ll have this on the table in less than 10 minutes! Salty, sour, and sweet – you control the heat from mild-as-spring to omg-I-chewed-on-the-sun depending on how you use the sesame oil. Use all sesame chile oil for the hottest and longest lasting mouth burn or using a mixture of the sesame chile oil and regular sesame oil for a milder experience. If you don’t like heat just use all plain sesame oil.
For this recipe you’ll need: cauliflower, boneless skinless chicken breast, bacon grease, sesame oil, sesame chile oil, cabbage, zucchini, cilantro, canned baby corn on the cob (found in the Asian section), soy sauce, monkfruit or favorite sweetener, rice vinegar, salt, pepper, powdered ginger, and a lime.If you are in a hurry, feel free to Jump to the Recipe
I love spicy Asian foods. I can’t always make an authentic version of my favorite Thai, Chinese, and Japanese recipes BUT I can almost always come up with a version that satisfied me. I know that this is not an “authentic” recipe – no need to tell me. Once you make it, though, it’s going to be one of those you keep going back to because it’s just so good. Best of all?
Less than 5 net carbs for a huge serving.
I owe my adventurous palate to my dad. He loved to go out to eat to the small, family owned placed. The little hole in the wall places where foods were authentically prepared by the people who had grown up with the ingredients were his favorite. He sought them out from the chubby pretzel peddlers with their colorful carts in Philadephia to tiny, dark taquerias in Dallas that even the health inspectors didn’t know about. I remember him telling me to always eat the native foods the way a native would – in other words, don’t order a coke with an Asian meal but opt for tea instead.
It didn’t take long for all to know him and bring him special, off the menu dishes which he never turned down. I’ve tried to raise my kids to be adventurous and I think, for the most part, I’ve succeeded. Three are in the military with opportunity to travel and I don’t even want to think about some of the things they’ve eaten!
Don’t be afraid to change this spicy chicken stir fry up – use broccoli, beef, whatever you like that’s low carb!
Table of Contents
Low Carb Spicy Chicken Stir Fry Recipe
Spicy Chicken Stir Fry with Cauli-cous
- 3 ounces cauliflower ,chopped fine
- 1 tablespoon bacon grease , may need a little more
- 3 ounces chicken breast , boneless – sliced thin
- 2.5 ounces cabbage ,thinly sliced
- 0.5 ounces zucchini , sliced or sliced and quartered
- 1/4 cup baby corn , the tiny, whole corn cobs in a can – usually in the Asian food section
- 0.14 ounces cilantro , chopped (1/4 cup)
- 1 tablespoon sesame oil , see recipe notes
- 1 tablespoon sesame chile oil , see recipe notes
- 1 tablespoon soy sauce choose a brand with 0 carbs and lower sodium
- 1 tablespoon rice vinegar , or white vinegar
- 2 packets monkfruit , or to taste
- 1 wedge lime
- Salt and Pepper , as needed
- 1/8 teaspoon ginger ,powdered
- 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.