Delicious yet low carb and healthy chicken recipes

Below are two easily cook healthy chicken recipes and low carb chicken recipes. Give it a go and share with your family and friends. Optionally you can also click here for more healthy diabetic meat recipes.

Chestnut Chicken
Serves 4


10 ½ meat, 3 starch, 1 ½ fat, 1 vegetable, 1 fruit, 1 sugar
Protein 108g
Fat 65g
Carbohydrate 106g
Total Calories 1440

Ingredients:
1 small chicken (cut into 16 pieces)
2 Tbsp oyster sauce

1 Tbsp sesame oil
5 slices ginger
5 cloves garlic
15 dried chestnuts (boil until soft and remove skin)
10 Chinese mushrooms (soaked)
12 red dates
1 carrot (sliced)

Seasoning mixture:
¼ cup rice wine
1 Tbsp light soya sauce
Black pepper
2 tsp corn flour
1 ½ cup water

For garnishing:
Parsley and spring onions

Method:
Marinate chicken in the oyster sauce for 30 minutes and drain. Put aside.

Heat sesame oil in a large wok and stir-fry garlic and ginger until brown. Add chicken pieces and continue to stir-fry until lightly browned. Add chestnuts, dates, carrots and mushrooms then continue to stir-fry. Pour in the sesoning, cover and simmer on low heat for about 10 minutes.

Garnish with spring onions and parsley.


Chicken Korma

Serves 4-6

Nutrition Count:
10 meat, 5 fat, 1 vegetable
Protein 95g
Fat 95g
Carbohydrate 15g
Total Calories 1290


1 small chicken (1 kg) cut into large pieces

1 stick cinnamon
3 whole cloves
2 tsp white pepper corns
2 tsp aniseed
1 Tbsp whole cumin
½ tsp turmeric powder
1 thumb size ginger
5 cloves garlic
4 medium onions
5 pieces candle nuts

1 cup coconut milk
1 ½ cups water
Salt to taste

Cooking Methods:
Dry fry cloves, aniseeds, cinnamon, cumin, pepper corns and turmeric in a heated wok until the spices are fragrant but not brown. Grind spices until powder fine in a mortar. Set aside.

Blend ginger, garlic, onions and candle nuts in a blender. Heat ½ cup of coconut milk in a non-stick pan until the oil separates, stir-fry onions, ginger and garlic in the coconut oil until golden. Mix in the spices and fry gently for 3 more minutes.

After that, add in chicken, stirring frequently for about 5 minutes. Next add in some water and simmer the chicken pieces uncovered until tender.

Continue to pour in the remaining coconut milk and stir frequently. Add salt to taste. Serve hot.