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).

Sauce Ingredients:
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


(If you’re not that experienced with stir-frying, you might want to read this post on the Principles of Chinese Cooking before you cook this.)
Combine the sauce ingredients in a small bowl and set aside.  Soak dried chiles in boiling water a few minutes if desired.  Heat wok or large frying pan over high heat two minutes, add oil, heat 1 minute more, then add the chiles and stir fry 2-3 minutes and remove from the wok.
Add shallots or onions and stir-fry 2 minutes. Add garlic and ginger and cook just a few seconds, then add chicken and stir fry until all chicken has turned opaque and no pink remains, about 5 minutes. Add mushrooms and scallions and cook a few minutes more, until the mushrooms have released their liquid and it has evaporated.

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.

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