Sugar Free Chinese - Need a Creative Recipe!!!

Sorry for the x-post  but....

Im really missing, General TSO, Sweet and Sour Chicken and such. Any one creative and know how to make the sauces for the chicken without sugar?

1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon SPLENDA OR 2 TSP BROWN SUGAR SPLENDA
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped

I've tried this one.  It's pretty close.  I prefer less heat and more ginger.
I use about 1 1/2 pounds of chicken, cut in strips and pan fry in olive oil til golden brown.
Pour sauce over the chicken.  I also use this as a dip for baked veggie lumpia.
 

Recipe looks very doable. I will try it, thank you. I am intrigued by "baked veggie lumpia". Can you tell me what that is and include a recipe?

Thanks again.

My cousin made this recipe for me. 

1 yellow onion, chopped
3 spring onion, sliced
1 napa cabbage sliced very thin
1 bag of broccoli slaw mix
4 garlic cloves minced
1 1/2 piece gingerroot grated (if you put this in the freezer for a few minutes, will be EZ to grate)
6oz. mushrooms, sliced thin
pinch of sea salt
black pepper to taste
1 tsp sesame oil
olive oil
lumpia wraps (found at asian market)

In a large skillet, heat up olive oil and saute onions and garlic.  add cabbage, it will wilt down.
Remove from skillet.  Saute broccoli slaw mix, and mushrooms.  Cook for about 8 minutes.  Then add grated ginger.  Remove from heat.  Combine all the veggies together.  Mix in salt, pepper and sesame oil.  Set aside and start preparing lumpia wraps.

The lumpia wraps I work with are individually separated by a piece of paper.
They dry out quickly.  So have a small bowl of water near by.

Take a small amount of veggie mix onto one side of wrap.  The size lumpia depends on filling amount.  Lay filling in a straight line.  Roll wrap once, fold over ends, and continue rolling.  Put a little water on the wrap to seal the seam.

Bake on a silicone lined baking sheet at 350 degrees, for about 15 minutes.

 

Amberwood....does this recipe have a name?  Im not up on my chinese cooking.  Thanks

General Low Carb Tso's Chicken

(2 servings)

3/4 c. chicken broth
1 T. Splenda (3 carbs)
3 T. soy sauce (3 carbs)
1 T. rice or white wine vinegar (1 carb)
2 T. grated ginger root or 2 tsp. ground ginger (1.6 carbs)

4 Tbsp. sesame oil, divided
3 boneless/skinless chicken breast halves cut in 1/2" cubes, uncooked

4 scallions, chopped (2.5 carbs)
4 cloves garlic, minced (4 carbs)
5 dried red hot peppers (tiny ones in small packets in grocery store) (about 3 carbs, if you actually eat them -- fiery hot on their own)

Mix or Match:

broccoli crowns (1/2 c. = 1.7)
snow peas (1/2 c. = 3.4)
water chestnuts (1/2 c. = 7)
bamboo shoots (1/2 c. = 2)
cabbage (1/2 c. = 1.1)

2 tsp. Thicken It (or Thicken/Thin) (o effective carbs) or you can use 1 T. cornstarch (14 carbs)
2 ****er


Whisk together broth, Splenda, soy sauce, vinegar and ginger. Set aside.

Heat a wok or large sauce pan until very hot. Add 2 tbsp. oil and chicken. Cook about 3 minutes until browning but not cooked through.

Add vegetables (1 to 2 cups of whatever you like from "Mix or Match") and remaining oil. Stir constantly for 3 minutes, keeping pan very hot. Add sauce and bring to a boil. Mix thickener and water to a paste and add to sauce. Stir well until thickened.

NOTE: You may easily omit thickener, and this will give a spicy broth rather than a sauce. Excellent either way.

Carb Count for each serving (2)
7.5 carbs without vegetables
14.5 carbs with cornstarch and no veggies

Be creative with the vegetables -- even just a couple water chestnuts diced in the mix make a difference.

I made this last night!   It was amazing!  My son absolutely loved it!

I have a Splenda cookbook and this recipe  is in it. I have tried it and it is very good!!!
 Sweet and Sour Chicken
        Serves 4

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast cut into bite size pieces
2 teaspoons cornstarch
1 tablespoon sherry
1/2 teaspoon salt
1/2 teaspoon grated ginger (optional)
1/2 cup peeled carrots cut in 1/4 inch slices
1/2 cup green pepper cut in 1 inch pieces
1/2 cup pineapple chunks, well drained
1/2 cup Splenda Granular
1/4 cup reduced-sugar ketchup (like Heinz one carb)
1 tablespoon light soy sauce
2 tablespoons cornstarch +1/4 cup water

Steps:
1. in a medium bowl, combine chicken, cornstarch, sherry, salt and ginger. Toss to coat meat and set aside.
2. Put carrots in small saucepan with 1/2 cup water Bring to bil, boil for 1 minute
3 Add green pepper and boil for 1 more minute, Drain vegetables and rinse thoroughly in cold water. Add pineapple and set mixture aside
4. In a small saucepan, combine Splenda, Ketchp soy sauce, and vinegar bring to low simmer
5. Add cornstarch mixture and cook, stirring until thickened and clear. Stir in vegetables
6. Heat wo****il hot. Add oil, When oil is veryhot add chicken. It should sizzle as it hit the wok. Stir fry for 2-3 minutes until no longer pink. Remove from wok.
7. Combine sweet and sour sauce with chicken. Serve over brown or white rice if desired.

Nutritional info:
Calories 200  Carbohydrate 14 grams  Protein 24 grams  Fat 5 grams  Fiber 1 gram  Sodium 370 milligrams  

Diabetic exchange =4 Very Lean  Meat, 1 Carbohydrate.  WW point  comparison =4 points

 

Sue, you are my hero! 

I LOVE SWEET AND SOUR CHICKEN!!!
   I can't wait to get to the phase where I can make this. I'm not sure if I need to find an alternative to the corns starch or not...but it looks fabulous!

Thanks,
Kathy

Thank you for the sweet and sour recipe!!  I've been in search of a RED sweet and sour sauce that is low sugar!  Pre op I'd use the LaChoy brand and loved it.  I'm making a sweet and sour pork tonight that uses a brown sauce....we'll see how it goes!