I m a great fan of Indian Chinese

I keep craving for the indian chicken manchurian, so thought of giving it a try by making it the LCHF way I m purposely mentioning Indian Chicken Manchurian because authentic chinese chicken manchurian is not spicy, atleast the restaurants i tried it was mostly bland or less spicy and i love spicy food

It turned out really decent!

Recipe:

1 kg boneless chicken

500 grams spring onions chopped

1 onion chopped

7-8 tbsp coconut oil

2-3 tbsp soya sauce and oyster sauce ( i put a little extra as per my taste )

1 tbsp mustard sauce

1 tbsp schezwan sauce

1 tbsp green chilli sauce

1 tbsp red chilli sauce ( i put a little extra as per my taste )

1 tbsp apple cider vinegar

Salt and pepper as per taste

How to Marinate:

2 tbsp vinegar ( any vinegar will do )

1 tbsp soy sauce

Add the vinegar and soy sauce to washed chicken and keep it aside for 1 hr. This will help soften the chicken.

Procedure:

Take a deep fry pan and put it on high heat

Add the coconut oil to the heated pan and let the oil heat up

Once the oil is heated, add the chopped onion and let it cook till it becomes transparent

Add chopped spring onions to it and let it cook for 2-3 minutes

Add soy sauce, oyster sauce, apple cider vinegar, green and red chilli sauce, schezwan sauce, mustard and salt and pepper. Cook it for 2-3 minutes and then add the marinaded chicken

Keep stirring in between till all the water from the chicken evaporates and the chicken is thoroughly cooked. If the chicken cuts through with a spoon its done

Or simply eat and check if its done :-p

Serve hot

It will not taste as a typical indian chicken manchurian as i have not added any kind of flour, no sugar and no color to it. The carbs in this dish will only be the ones coming from the sauces. So to reduce the carbs you can vary the quantity of the sauces.

This recipe will serve 2-3 people easily