Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)

February 19, 2014

Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)



Funny things happen while you run 13.1 miles on a lazy, freezing, dark February Tuesday evening.
Such as bumping into your high school math teacher; darting to avoid collision with double-wide stroller driven by a firm-handed mom down the sidewalk; seeing a Doberman wearing a pink tutu [and - just for the record - why forcing your dog to wear uncomfortable costumes, people? Is there really a need for this?]; AND craving Chinese food at around mile 10.

Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)


Which is actually more weird than funny.
Because after running for about an hour, and with 3 miles still to go, you’re thirsty as hell and you should long for water, not greasy food.
But apparently my 2014 is all about Asian-themed dishes. Beef with Thai Peanut Sauce, Chinese Orange Chicken, Mongolian Beef, or Chinese Chicken and Broccoli, I just can’t seem to get enough.
So there you have it, a triathlete, during his running training, craving Asian food. Weird.
After completing my run, and stretching, and showering and changing, I was C.R.A.V.I.N.G. Chinese food.
There was no going back; I had to get my fix.

Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)


As it happens, my friend Laurence Min sent me thid recipe for soy-ginger chicken last week.
He’s originally from Shanghai and a die-hard follower of TheIronYou.
Like many of you, he had noticed that I’ve been on a Chinese food kick lately, and he was kind enough to share with me one of his secret recipes: Soy-Ginger Chicken.
Talking about perfect timing.
Craving Chinese food + recipe for easy soy-ginger chicken = a happy triathlete.
Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)


I got excited when I saw ingredients like ginger, cilantro, carrots, coriander, scallions and arrowroot powder. It justified a trip to the Asian grocer to get everything I needed.
Laurence streamlined the recipe to make it more American-friendly; he also subbed some of the original ingredients with other that are easier to find on this side of the pond.
Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)


Let me conclude by saying that this dish is SO GOOD, I want to make it every day.
There’s meat, veggies and a ton of flavor.
The perfect recipe to have up your sleeve when you crave Chinese food!
Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)
Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)                                          Print this recipe!

Ingredients
Serves 4

1 lb / 453 gr free-range organic chicken breast, cut into 1½-inch chunks
2 tablespoons arrowroot powder*, divided
⅓ cup wheat-free soy sauce (or coconut aminos)
2 tablespoons raw organic honey (or raw coconut palm sugar such as Madhava)
2 garlic cloves, minced
handful fresh cilantro, chopped
1 piece fresh ginger (about 2-inches), peeled and finely chopped
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
½ teaspoon ground black pepper
5 scallions, thinly sliced on the diagonal
2 medium carrots, thinly sliced crosswise

*arrowroot powder acts like cornstarch.

Directions

In a saucepan whisk 1 tablespoon of arrowroot powder with 2 tablespoons of water until lumps are gone. Add soy sauce, honey, garlic, ginger, vinegar, coriander and pepper and bring to a boil over medium heat. Reduce to a simmer and cook until sauce thickens and coats the back of a spoon, about 5 to 6 minutes. Set aside.
Combine chicken chunks and remaining 1 tablespoon of arrowroot powder, a pinch of salt and pepper in a Ziploc bag (or a shallow dish) and shake/toss until all chicken pieces are evenly coated.
Heat one tablespoon of olive oil in a wok (or large skillet) over medium-heat until sizzling. Add chicken and cook for 3 minutes on one side. Turn and cook for another 3 minutes. Transfer to a plate and set aside.
Heat remaining 1 tablespoon of olive oil in the wok (or skillet) over medium-high heat until sizzling. Add carrots and stir-fry for 2 minutes, add scallions and stir-fry for another minute.
Add chicken and sauce, lower the heat to low and toss until combined.
Transfer to a plate, top with chopped scallions, sesame seeds and serve.

Nutrition facts

One serving yields 270 calories, 4 grams of fat, 16 grams of carbs and 36 grams of protein.

25 comments :

  1. Dude, your Chinese food looks so good!

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  2. Yum! Have most things in hand. Going to try it for dinner!!

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  3. Haha, I'm with JD! I'm such a huge cilantro/coriander fan, so this is yet another recipe I must try soon! I love the simplicity of a protein, vegetables, and rice. Always a great, healthy choice!

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    1. Just following up, this is freakin' phenomenal! I didn't add the arrowroot to the chicken (just cooked it by itself) and I used a combination of red bell peppers, green cabbage, and mushroom for the veggies. I also used rice vinegar in place of balsamic. I loved the flavor from the coriander! Very tasty. Thanks Mike for another great recipe!!

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    2. That is so awesome Lauren, makes me super happy!

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  4. Hi Mike, glad your on a Chinese food kick, awesome recipe. Thanks for sharing!

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    1. LOL Cheri, I'm glad you enjoy my Chinese kick! ;)

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  5. Weird things do happen on those long runs, haha! I ran into an old friend once, in a different state than where we met, and we were both running on the same trail!

    Those pictures are making me hungry...now I know what to make when I'm craving Chinese takeout but don't want to feel guilty about it afterwards!

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    1. Whoa Christine, that is really an odd encounter!

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  6. Good Gosh Mike - this is one heck of an awesome looking dish! What a sweet friend to send you this recipe - now you have a partner in crime when you open up that Fusion-Chinese Restaurant, and I will be your dishwasher and lick er I meant wash all em cooking pots and pans ;) Just saying!

    I was thinking it would be too cold for a tutu - but people sacrifice (their dogs) in the name of fashion!

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    1. Hahahahah Shashi, if and when I'll open the Fusion-Chinese Restaurant you'll be the first name on the guest list for the opening night!

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  7. THIS IS GIGI APPROVED 1000%!!!!!!!! You know me so well, and we've NEVER EVEN MET!! WTF. It's kind of CREEPY!

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  8. Good grief Mike, this looks sooooooo good.

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  9. As always this looks so good i could lick my computer screen! Great recipe : )

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  10. Oh man, I wish I had eaten some of this delish ginger chicken when I finished my 13.1 miles on Saturday aaahhh. Sounds like a perfect plan indeed! ;--)

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  11. Thank goodness for your Chinese food cravings!!!

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  12. Dude, I'm totally impressed... 13.1 miles. in the cold. in the dark. That's some serious dedication. Granted, I can't run more than like 1 mile before feeling like I'm going to die... but my wife is into running marathons and just got into triathlons, and she doesn't even run that much in this crazy cold winter weather. So, yea, I'm impressed.

    And this chicken looks legit amazing. I've been loving adding ginger to dishes lately, totally going to need to try this!

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  13. Would dried ginger work as well if I already have that on hand? About how much dried ginger should I use? Thanks! Looks amazing!

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