Caashifa's Low Carb Chicken Stir Fry

TRH Caashifa's Low Carb Chicken Stir Fry
This is a low carb chicken stir fry in a sugar-free sweet and sour sauce. Yummmm ūüĎĆ
2 chicken fillet sliced
1/2 onion sliced
1/2 green pepper sliced
1/2 red pepper sliced
1 small punnet mushrooms sliced
1 cup shredded purple cabbage
1 cup shredded white cabbage
1/2 cup grated carrot
Seasoning for the chicken
2 Tblspns olive oil
2 Tblspns chinese 5 spice
1 Tblspn bbq spice
1 tsp pepper
1/2 cup vinegar
2 Tblspns olive oil
2 Tblspns liquid aminos (soya sauce if you don’t mind it)
2 Tblspns worchestershire sauce
2 Tblspns red chilli flakes
Xylitol to taste
Season the chicken well, rubbing the pieces so that everything is well coated.
Leave for 15 minutes at room temperature.
Heat a wok till smoking then add the chicken pieces and fry till almost just done.
Remove from the wok then add all the veg and flash fry.
Add the sauce and cook till reduced and thickened a bit.
Add the chicken to the wok stirring well.
Simmer for 5 mins. Then sprinkle with sesame seeds before serving
Prepared, tried and tested by: Caashifa Adams Young‎

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