Quick low carb pan no. 3

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 40 g ginger root
• 100 g shiitake mushroom(s) from the jar
• 175 g bamboo shoot(s) from the jar
• 250 g carrot(s)
• 120 g leek
• 10 g coriander leaves
• 3 leaves of garlic or 0.5 cloves of garlic
• ½ tsp coriander powder
• 1 tsp, leveled Himalayan salt or sea salt
• 1 tsp cornstarch, optional
• 2 tbsp water, optional
• 4 tbsp soy sauce, gluten-free, low in salt
• ¼ tsp chili flakes
• 3 tbsp coconut oil
• 1 tbsp olive oil
• 1 dashes balsamic cream

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

Asian style, gluten-free, ideal in the evening

Cut the meat into thin strips. Finely dice the ginger. Combine the marinade ingredients, add the ginger and meat, and mix well. The cold meat will allow the coconut oil to solidify again. Refrigerate the meat for about half an hour. Drain the shiitake mushrooms and bamboo shoots. Cut the leek into thin rings and finely chop the cilantro and, optionally, the garlic. Alternatively, use half a garlic clove. Julienne the carrots. Place the meat in a pan and fry for about 2 minutes. Add the carrots and leek, stir, and after 1 minute, stir in the mushrooms and bamboo shoots. After another minute, add the herbs and season with salt, if desired. If desired, mix 1 teaspoon of cornstarch with 2 tablespoons of water and use this to thicken the sauce.