Mark Bittman’s Low-Carb Ginger Chicken
Mark Bittman’s Low-Carb Ginger Chicken is a dish that’s easy, delicious, and healthy, and this tasty stir-fry is low-carb, gluten-free, dairy-free, and South Beach Diet friendly. Use Stir-Fry Recipes to find more recipes like this one!
I’m pretty sure I don’t have the mental discipline to be one of those bloggers who cook their way through an entire recipe book, but back in 2005 I did cook a number of dishes from The Best Recipes in the World, where famous minimalist cook Mark Bittman shared the best recipes from 44 different countries. The book has international dishes that are fun to try cooking at home, and Bittman’s non-fussy style gives lots of possible substitutions for home cooks who don’t have a huge assortment of ethnic ingredients. Mark Bittman’s Low-Carb Ginger Chicken was a recipe I made and enjoyed from that book.
Of course if you know me, you already know I made a few changes to Mark Bittman’s recipe. I used my favorite Baby Bella (Crimini) mushrooms instead of Shitakes (which made the recipe a lot more budget-friendly.) I also increased the sauce ingredients just a bit and substituted Stevia in the Raw Granulated Sweetener for sugar, which made it a low-carb dish. I also used small red chiles to season the oil but didn’t keep them in the dish, which made it much less spicy.
A lot of flavors go into this dish including thinly sliced red onion (or shallots), sliced green onion, minced garlic, pureed ginger root, and dried red chiles. Not shown are the Fish Sauce and fresh lime juice, which add to the Thai flavors in this recipe. Cut two boneless, skinless chicken breasts into bite-sized pieces. Wash mushrooms if needed and cut into slices.
Cooking the dried chiles in hot oil for a couple of minutes infuses the oil with chile flavor. Remove chiles and then stir-fry the red onions for a couple of minutes. Add garlic and ginger and cook about 30 seconds. Then add the chicken and stir fry until it is cooked through, about 5 minutes.
Add mushrooms and green onions and cook about 2 minutes more. Add the combined sauce ingredients (soy sauce, fish sauce, Stevia granulated, black pepper, and lime juice) and cook 2-3 minutes more until slightly thickened. Season with salt if desired, and serve hot.
More Tasty Dinners with Chicken:
Low-Carb Chicken Stir-Fry Sheet Pan Meal ~ Kalyn’s Kitchen
Chicken Photo Index ~ Slow Cooker or Pressure Cooker
Forbidden City Chicken ~ Kalyn’s Kitchen
Chicken and Broccoli Stir Fry with Oyster Sauce ~ Cookin’ Canuck
Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal ~ Kalyn’s Kitchen
Mark Bittman’s Low-Carb Ginger Chicken
Mark Bittman’s Low-Carb Ginger Chicken is a dish that’s easy, delicious, and healthy!
- 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
- 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
- (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.
I like to use Red Boat Fish Sauce, which is gluten-free.
This recipe was adapted from The Best Recipes in the World.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This dish is great for low-carb and low-glycemic diets and for the South Beach Diet, any phase, as long as you substitute Stevia in the Raw Granulated or any approved sweetener for the sugar. (Even if you use sugar, the amount of sugar in a serving would be very minimal.
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