This colorful Asian Ginger Chicken dish has a special ingredient – diet ginger ale!
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Traditional Asian sweet sauces are often high in carbs because of the sugar content. So this recipe comes with a surprise ingredient: diet ginger ale! It adds flavor, liquid and sweetness – all without a single carbohydrate.
Prepare the sauce first. Mix together ground ginger, soy sauce, rice vinegar, and tomato paste. Add the ginger ale and stir well to mix. Sprinkle over some xanthan gum (a low carb thickener) and stir well so that no clumps have formed. Set aside.
Deseed the peppers and cut into strips. I like to use a mixture of red, orange and yellow – but use whichever you prefer. I’m not much of a fan of green pepper! Cut red onion and chicken breast into slices.
Heat some vegetable oil in a large sauté pan and add the red onion. Sauté for a few minutes until they have started to soften. Add the chicken and sauté until the chicken is just cooked through. Add the peppers, continue to cook for a few minutes, then add the sauce. Keep cooking until the sauce starts to thicken.
Transfer to a serving plate and garnish with chopped green onions.
Low Carb Asian Ginger Chicken #lowcarb #sugarfree Click To Tweet
- 7 oz chicken breast cut into thin strips
- 8 oz bell peppers cut into thin strips
- ½ cup red onion cut into thin strips
- 1 tbs vegetable oil
- 1 tbs soy sauce
- 1 tbs rice vinegar
- ½ tsp ground ginger
- 1 tbs tomato paste
- ½ cup diet ginger ale
- ¼ tsp xanthan gum
- 2 green onions chopped, for garnish
- Mix together the soy sauce, rice vinegar, ground ginger and tomato paste in a small bowl. Add the ginger ale and xanthan gum, and stir to ensure there are no clumps. Set aside.
- Heat the vegetable oil in a large sauté pan and add the red onion. Cook until they start to soften.
- Add the chicken and cook for 4-5 minutes, turning frequently.
- Add the peppers, cook for a few minutes and then add the sauce. Cook until the sauce thickens.
- Transfer to a serving plate and garnish with green onions.
7g net carbs per serving