Garlic Chicken Stir Fry
If you’re missing tender chicken just like Chinese restaurants serve, then this will go a long way to satisfy that urge without bladder irritating ingredients. Just a handful of basic ingredients will give you a low carb and surprisingly delicious stir fry that even your family will enjoy. Plus it’s failsafe friendly, for anyone sensitive to amines, salicylates or glutamate!
- 300 grams chicken breast, sliced thin on the diagonal
- 1 garlic clove, minced
- 2/3 tsp garlic powder
- 2 stalks celery, diced
- 1.5 1.5 cups cabbage, thinly sliced
- 1 tsp 1 tsp bicarb soda Optional
- 3 large brussels sprouts, finely sliced on the diagonal
- 1-1.5 tbsp oil (e.g rice bran, sunflower)
- 1 tbsp fresh chives, chopped (optional)
- salt to taste and tolerance
- Mix the sliced chicken with bicarb soda and set aside in the fridge for 15-20 mins. Rinse well with cool water and drain water. This simple trick is what makes Chinese meat so melt-in-the-mouth tender. Alternatively, skip this step and use chicken thighs instead.
- Stir fry the chicken in a hot wok with 2/3 of the oil until just cooked, adding the garlic powder towards the end. Cook in batches if needed. Remove chicken from wok.
- Add remaining oil and vegetables to the wok, starting with the more robust first (eg celery). Stir fry until veggies are starting to wilt, then add fresh garlic. Once you’re happy with the vegetables, add the chicken back in and stir fry through. Toss chives through, then serve.