Drunken Noodles

Tonight I tried to make a BFC version of one of my favorite Thai dishes.  It turned out really delicious!  If you do not have soba noodles, the chicken would be great over brown rice also.

One serving of the dish below has an S/C Value of  2/1, with 20 grams of carbs and 2 grams of fiber.

I served it with a simple spinach salad for some added fiber.

Drunken Noodles

Serves 4

4 ounces of soba noodles (I used organic Hakubaku brand from World Market.  It has 0 grams of sugar) 
1 lb chicken breasts, cut into small pieces 
2 serrano chilies, seeded and chopped 
tsp soy sauce 
2 cups fresh basil, ripped into large pieces 
1 tbsp fish sauce (found in the Asian food section 
2 tsp chopped garlic (I used jarred garlic) 
1 Tbsp canola oil 
1/2 tbsp red-chili paste (found in the Asian food section)
1 tsp Sugar in the Raw (1 packet)

1/2 tsp black pepper


Finely chop the garlic and chilies.  Combine and chop together until they make a paste.
Add oil to a skillet heated over medium-high heat.  Add the garlic-chili mixture and cook for about a minute.  . Add the chicken and cook until lightly browned (about 3-4 mins).

Add the soy sauce, fish sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through (about 5 mins).
Add the pepper and basil, and cook until the basil is wilted. Serve immediately and enjoy!

General Tso's Chicken

This recipe is based off of a weight watchers recipe.  I made some changes to give it more flavor and to make it a belly healthy recipe.

I served this with 1/2 cup of steamed broccoli and 1/4 cup of brown rice.

The only source of carbs in the dish are the xylitol (12 grams for the whole dish), cornstarch (7 grams for the whole dish),  and minuscule amounts in the scallions and garlic. I think that this makes the S/C Value for the chicken 0/1.

The S/C Value for the total meal  (with the broccoli and brown rice) would be 1/2.

General Tso's Chicken

Serves 4

3/4 c. chicken broth
1Tbsp. xylitol, ground into a fine powder (I use my coffee grinder)
2 Tbsp. soy sauce
1 Tbsp. white wine vinegar
1/2 tsp. ground ginger
2 tsp. sesame oil

2 tsp. oil (I use Smart Balance)
2 medium scallions, thinly sliced
3 cloves of garlic, minced
1/2 tsp. red pepper flaked
1 lb of chicken, cut into 2 inch pieces

1 Tbsp. cornstarch
1 Tbsp. cold water

Stevia to taste

Combine broth, xylitol, vinegar, ginger, soy sauce, and sesame oil.  Set aside.

Heat oil over medium high heat.  Add scallions, garlic, and red pepper flakes and cook for two minutes.

Add chicken and cook until chicken is browned on all sides, about 5 minutes.

Add sauce mixture, reduce heat until simmering.  Simmer for about 3 minutes, or until chicken is cooked through.  When the chicken is cooked through, taste sauce and add a pinch of stevia if you want the sauce to be sweeter.

Dissolve cornstarch into the water.  Add the cornstarch mixture to the sauce and let sauce bubble and thicken.  When sauce is thick, remove from the heat.

Serve and enjoy.

Chicken Fried Rice

So, I am a huge fan of fried rice.  Sometimes I break down and eat it even though it is one of the worst things a diabetic could eat because of the insane amount of carbs in one serving.

Tonight, I made a version of fried rice that uses grated cauliflower instead of rice.  It was delicious!  I gave it to my husband without telling him that it was cauliflower, and he did not even notice that the rice was missing.

I got the recipe for which I based my version of the fried rice on Healthy Indulgences (wonderful website!!)

If you eat 1/2 of the recipe below, the S/C value would be about 4/2.  It tastes so good that I will not miss the carb laden version that I have been eating!  If you do not have 4 grams of sugar to spare for dinner, try omitting either the carrots or the onions, or use 1/4 c of each. 

Chicken Fried Rice (serves 2-3)

1/2 lb of chicken, cut across the grain in thin slices
1 tbsp oil
salt and pepper

1-2 tbsp oil (I used Coconut, but whatever should work. The coconut oil gives the dish a slightly sweet flavor)
2 c. grated Cauliflower
1/2 c. yellow onion, chopped
1/2 c. of matchstick sliced carrots (I used the pre-cut version)
10 snow pea pods, chopped (about 1/4 c.)
1 clove of garlic
5 tbsp. low sodium soy sauce
1/2 tsp. toasted sesame oil
dash of garlic powder
1/4 tsp black pepper
2 eggs, beaten

In a frying pan over medium-high, heat 1 Tbsp oil.  Add chicken and season with salt and pepper.  Cook until cooked through.  Take chicken off of heat and set aside.

In a frying pan, heat 1 Tbsp. of coconut oil over medium heat.  When hot, add onions and cook until soft.  Remove onions from the pan and set aside.  Add carrots, chopped pea pods, and garlic and cook until soft and set aside with the onions.

Add cauliflower to the frying pan and saute for a minute or two, adding more oil if necessary.  Add 3 Tbsp. of soy sauce, 1/4 tsp. sesame oil, garlic powder, and pepper and stir until all of the cauliflower is coated with the soy sauce.  Cook until the cauliflower is soft.  Add the remaining vegetables.  Stir until combined.


Then, push all the vegetables to the side of the pan.  Scramble the eggs in the open space on the pan, using a spatula to dice up the cook egg.  When the egg is cooked, incorporate it into the vegetables.

Add the cooked chicken to the vegetable/egg mix.  Add remaining 2. Tbsp soy sauce and 1/4 tsp. of sesame oil.  Stir fry the mixture until chicken is warm. Serve and enjoy!