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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!

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Mark Bittman's Low-Carb Ginger Chicken found on KalynsKitchen.com

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.

Mark Bittman's Low-Carb Ginger Chicken found on KalynsKitchen.com

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

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


  1. (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.)
  2. Combine the sauce ingredients in a small bowl and set aside.  Soak dried chiles in boiling water a few minutes if desired.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

All images and text ©

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.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Mark Bittman's Low-Carb Ginger Chicken found on KalynsKitchen.com

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21 comments on “Mark Bittman’s Low-Carb Ginger Chicken”

  1. Katharine, so glad you enjoyed it!

  2. This was delicious!! Wow, I can't believe how flavorful it was. We had some cashews on the side. I am low carb for diabetes and I had mine as is (hubby and kids had rice) with some roasted green beans on the side. We will DEFINITELY make this again! Thank you!

  3. Val, so glad you enjoyed it!

  4. Update: I made it with cashews, and as suspected, it was great. 🙂 I tossed in a couple of handfuls of raw cashews about a minute before adding the sauce. Served with brown rice and edamame (mixing up my Asian cuisines a bit) and it was delicious!

  5. Sorry, I accidentally deleted this comment from Terry: This might be a dumb question but I am cooking for one — can I refrigerate the leftovers and warm up the next couple of days? (I went out and bought a wok today just so I could try this recipe).

    Terry, you *can* warm it up, but I don't the quality will ever be as good as when it's freshly cooked. I'd probably cut the recipe in half and cook in two batches on different days.

  6. I love Mark Bittman and Thai food but have never tried this recipe – I'm with Val – I think nuts would be great on this.

  7. This looks great! I bet some peanuts or cashews tossed in would be yummy as well.

  8. Kath, I have enjoyed so many of his recipes!

  9. I am a Mark Bittman "groupie"! I love his style of easy cooking and big flavors. Your version of his Ginger Chicken with Mushrooms and Thai Flavors looks fantastic. I must try it soon.

  10. Cook the Story, I've been updating old posts with better photos for SIX YEARS NOW, and it's such a great feeling when you can transform a delicious-but-ugly recipe so it's more appealing. Have fun doing that.

  11. Kalyn, Thanks for re-sharing this recipe. Especially for re-sharing the photo. I am so often embarrassed by my old pictures and am mortified when people see them. But I also recognize that it's part of my blogging history and I need to embrace it. You've inspired me to go back and re-do some of my old recipes and share some of those old photos along with it. I bet it will be good for me to really see side-by-side how far I've come. Thank you!!!

  12. Barbara, it's an endless job updating older posts isn't it?

  13. Looks like a recipe my family would enjoy too. Thanks for linking to my recipe. I should update that one too.

  14. Sara, it's been so long that I've almost forgotten about this recipe. Glad you liked it!

  15. Yum! I made this for lunch and am eating it as we speak. (No rice or anything.) Very delicious. I think I put a smidgen too much lime juice in it though. 🙂 Wish I could have rice- would be so good with this.

  16. I’m delighted that you are going to make dishes from Bittman since I’ve recently heard much about him. I’m looking forward to your reviews and recipes

  17. Thai dishes are absolutely delicious. I would love to go to Thailand one day but fear that i might come back 3 stone heavier! LOL

    You chicken looks and sounds delicious. I’m intrigued about this book… might check it out if they have in the bookstore here. If not, i’ll just wait for your posts. he he.

  18. Lisa, I didn’t know he was on PBS. I will have to check the schedule to see if it’s on here. (I’m having a hard time tearing myself away from the computer to watch TV at all these days.)

  19. So this will be a regular feature from now on? Sounds good! Do you ever watch his series on PBS?

  20. This reciped looks great. But then anything from Thailand is great with me. PS…I took your Turkey roasting advice and it was AMAZING.

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