Low Carb Vegetable Chicken Stir-Fry

Need a wholesome meal that’s full of fresh flavor and quick to fix? This light and lively Low Carb Stir-fry provides the perfect mix of good taste and nutrition. Fresh crisp-tender vegetables mixed in with chicken and a lovely mild sauce.

Tip: When using Gaur Gum it will thicken without heating, be very careful not to use too much, you might have to add a sprinkle more if you want it thicker.

Veg Chicken Stir-Fry

½ tsp. Pure Gaur Gum

1 cup chicken broth

¼ cup soy sauce

1 pound boneless skinless chicken breasts cut into strips

3 garlic cloves, minced

½ tsp minced ginger

2 tbls olive oil, divided

2 cups fresh broccoli florets

1 cup of baby carrots and cauliflower florets

1 fresh or frozen snow peas

Optional, 1 teaspoon sesame seeds, toasted

1. In a bowl, combine gaur gum, broth and soy sauces until smooth: set aside.

2. In a large nonstick skillet or wok, stir-fry the chicken, garlic and ginger in hot oil for until chicken is no longer pink.

3. In same skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil until crisp- tender.

4. Add snow peas: stir-fry 2 minutes.

5. Stir broth mixture add to pan, bring to a boil, cook and stir for 1 minute.

6. Add chicken, heat through

4 servings

Yield: 9 net carbs per serving