Saturday, February 7, 2015
Chicken Stir-Fry - Low Carb "Take-in"
This evening youngest son came for dinner. I asked if he wanted to eat at home or eat out, and he said he wanted to eat at home. I made a huge Chicken Stir-Fry (using the wok he bought me for Christmas). It was filled with diced chicken breast, fresh broccoli, carrots, red bell pepper, green onions and seasoned with chili garlic sauce (for both garlic flavor and spice) and organic Tamari sauce. I use cashew butter and chicken stock to make a thickened stir-fry sauce. Hubby and son enjoyed theirs over jasmine rice and I enjoyed mine as is. I topped the stir-fry with roasted peanuts. I snapped a couple photos below. Who needs Chinese take-out when you can have Chinese take-in instead. Enjoy!