WebStir in the minced garlic. Cook for 1-2 minutes, until fragrant. Return the chicken to the pan. Pour the sauce over the chicken and broccoli stir fry. Cook for 2-3 …
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WebSo how can you do a low-carb low-cholesterol gluten-free diet, to avoid any potential increase in your LDL cholesterol levels? According to Beyond Celiac you should aim to …
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In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated. In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.
Slice the chicken breasts to 1-inch cubes and in a bowl add and mix well with the seasonings from coconut aminos to garlic powder. Set aside in the fridge while you prepare other items. Prepare the bell pepper, celery, and onion in one bowl. In a separate bowl, mix and stir-well the black pepper sauce.
Most pepper chicken recipes use oyster sauce, if you happen to have a bottle of my homemade vegetarian oyster sauce, you can use that to replace coconut aminos in the sauce. My black pepper sauce is sweetened with a touch of apricot fruit jam.
Traditionally, coconut chicken curry would be served with rice or naan bread. If you are looking for a low-carb alternative to rice, try cauliflower rice. Cauliflower rice is a nice way to substitute a low-carb vegetable for starchy grains. Stores often sell “riced” cauliflower in bags, but it's easy enough to make yourself.