This is the printer-friendly version of a very old recipe that has been updated as Low-Carb Ginger Chicken Stir-Fry on the blog. I am leaving this original version here in case anyone was a fan of that recipe.
(Makes about 4 servings, recipe adapted from The Best Recipes in the World (affiliate link).
1-2 T soy sauce (use gluten-free if needed)
1 T or slightly more Thai Fish Sauce (I like Red Boat Fish Sauce, which is gluten-free)
2 tsp. Stevia in the Raw Granulated Sweetener, Splenda, or sugar
black pepper to taste
2 -3 T fresh lime juice
2 small red dried chiles
2 T peanut oil
2 shallots or one very small red onion, sliced thin, slices cut in fourths
1 T minced garlic
1 T grated ginger root
(Minced garlic in a jar or pureed ginger root in a jar will work in this recipe)
2 boneless, skinless chicken breasts cut in 1/2 inch pieces (be careful to keep them small)
about 1 cup sliced fresh Baby Bella Mushrooms (or use Shitake mushrooms if you’d like)
1/4 cup sliced green onions
Add the combined sauce mixture to the wok and cook 2-3 minutes, until sauce is slightly thickened. Taste, add salt if desired, and serve hot.