Let’s give the keto diet a good name by trying out this delicious and easy to make Chicken Chow Mein meal.
• 2 tablespoons of olive oil
• 1 tablespoon garlic paste
• 1/2 teaspoon ginger paste
• 1/2 brown onion finely diced
• 500 grams chicken mince
• 1 carrot cut into matchsticks
• 125 grams bean sprouts
• 1/2 cabbage sliced thinly into 'noodles'
• 1 teaspoon xanthan gum
• 4 tablespoons soy sauce
• 2 teaspoons xylitol
• 1.5 tablespoons oyster sauce
• 1.5 tablespoons red wine vinegar or Chinese cooking wine
• 1.5 teaspoons sesame oil
• 1/4 cup chicken stock
• 1/2 teaspoon pepper
1. In a small bowl or glass jar, place the xanthan gum and xylitol. Mix until combined evenly - this is important to prevent the xanthan gum from clumping.
2. Add in 1 teaspoon of cold water and mix to make a paste. Continue mixing until it is a uniform mixture (not worrying if the sugar isn't completely dissolved).
3. Next add the remaining sauce ingredients and whisk thoroughly to combine. The sauce will thicken further upon cooking.
4. In a large frying pan or wok, add one tablespoon of olive oil, garlic and ginger and diced onion. Sauté over medium-high heat for 1 - 2 minutes until the onion is starting to brown.
5. Add the chicken mince and break it up with a wooden spoon while continuing to cook for 7 - 8 minutes.
6. Add the carrot and cook for a further 2 minutes.
7. Finally, add the bean sprouts and half the prepared sauce. Turn heat up to high and stir constantly while the sauce thickens to your liking. Set the cooked mince aside.
8. In the same frying pan, add an additional 1 tablespoon olive oil and sliced cabbage over medium-high heat and sauté for 3 - 4 minutes. Add the remaining prepared sauce and continue cooking until texture is to your liking.
We credit this recipe to the Aussie Keto Queen.
It’s the creamy, hearty goodness you’ve been yearning for. Learn how to make the most scrumptious Spaghetti Carbonara right here;
• 150g guanciale or streaky bacon, diced
• 350g of spaghetti
• 2 whole large eggs and 1 extra egg yolk
• 100g grated pecorino or parmesan
• sea salt
• 1 tsp freshly cracked black peppercorns
• extra grated cheese and black pepper for serving
1. Fry the guanciale or bacon over low heat in a dry fry pan until crisped at the edges.
2. Cook the pasta in a big pot of boiling, heavily salted water until al dente.
3. While the pasta is cooking, whisk the whole eggs and egg yolk in a large bowl. Whisk in the cheese, sea salt and black pepper and set aside.
4. As soon as the spaghetti is cooked, drain (reserving half a cup of the cooking water) and add pasta, dripping wet, to the pan of guanciale or bacon. Toss until well-coated, then remove the pan from the heat.
5. Add the egg mixture and a good dash of the pasta water to the pan, tossing quickly to allow the heat of the spaghetti to cook the egg into a creamy, cheesy sauce.
6. Serve immediately on warm plates with extra cheese and black pepper.
We credit this recipe goodfood.com
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