ginger-lime chicken

Marinade

2 tsp ground ginger
2.5 tsp chili powder, 1/2 tsp of cayenne
2 cloves cloves garlic (minced)
3 tsp sugar - 3 drops of liquid Splenda (EzSweetz) or 1.5 packets
5 tbsp fish sauce
2 tbsp lime juice
1.5 tbsp canola oil
0.5 tbsp toasted sesame oil
1/2 tsp xanthan gum
1 tbsp water


I diced up 3 chicken breasts (boneless, skinless breast halves) into 1/2 to 1 inch chunks, and then mixed up the above marinade and marinated the meat for 2 hours

Then I heated 3 tbsps of canola + 1 tsp of toasted sesame oil in a wok.

When the oil got kind of shimmery (a minute or so), then I added 1/4 cup of chopped onions + 3 cloves garlic + 1 tsp dried cilantro and cooked for 30 seconds

Then I added the marinated chicken and browned up the chicken.

Then I added 1/4 cup water, 6 tsp of EzSweetz (3 packets of Splenda), stirred it around for a minute or two, turned off the heat.

I served this with some grated cauliflower (looks just like rice) that had been steamed in the microwave (raw weight was 114 grams) .

Grade: A+

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I was tickled pink when I was talking about maybe throwing together a shepherd's pie concoction this evening, and Justin said, "I'm craving your Vietnamese cooking, of all things."

Yay! I've addicted him. :D