Mark Bittman's Low-Carb Ginger Chicken

Ingredients

• 2 small red dried chiles
• 2 T peanut oil
• 2 shallots or one very small red onion, sliced thin, slices cut in fourths
• 1 T minced garlic
• 1 T grated ginger root
• 2 boneless, skinless chicken breasts cut in 1/2 inch pieces
• About 1 cup sliced fresh Baby Bella Mushrooms
• 1/4 cup sliced green onions
• 1-2 T soy sauce
• 1 T or slightly more Thai Fish Sauce
• 2 tsp. Stevia in the Raw Granulated Sweetener, Splenda, or sugar
• Black pepper to taste
• 2 -3 T fresh lime juice

Directions

1. If stir-frying is new territory, it can help to review the basic principles of Chinese cooking before you start. Stir the sauce ingredients together in a small bowl and put it nearby. If you want the dried chiles a little softer, cover them with boiling water for a few minutes.
2. Set a wok or large frying pan over high heat for 2 minutes. Pour in the oil, let it heat for 1 minute, then add the chiles. Stir-fry them for 2-3 minutes, then take them out of the wok.
3. Add the shallots or onions and stir-fry for 2 minutes. Stir in the garlic and ginger for just a few seconds, then add the chicken. Cook, stirring, until the chicken pieces are opaque all the way through and no pink is left, about 5 minutes.
4. Add the mushrooms and scallions, and keep cooking for a few minutes more, until the mushrooms give off their moisture and the liquid cooks away. Pour in the sauce mixture and cook for 2-3 minutes, just until it thickens a bit.
5. Taste and add salt if you think it needs it, then serve hot.