8 March, 2016
Easy, Low-Carb Chicken Prik Khing
I love Thai food! I love the curries, the noodle dishes and the stir fries! My favorite dish, so far, is chicken prik khing. It’s a spicy ginger-curry stir fry with string beans. Of course, like most spicy recipes, they often use sugar to offset the spiciness, plus a lot of oil, etc. This means it’s not always health friendly, let alone low carb/low sugar friendly.
Here’s my version of prik khing that is super easy to make and tastes great! You can eat it by itself, or serve it over zero carb Shirataki rice! Personally, I like it over the rice since that’s the way it is traditionally served.
Warning – this is a spicy version, as that’s how I like it. This is actually milder than I would usually make it so that my girlfriend can enjoy it to.
Ingredients for Low Carb Prik Khing:
- 1 1/2 lbs boneless chicken breast (sliced into 1-1 1/2″ cubes)
- 1 can prik khing sauce (I know, I cheat… but it’s low carb and makes this much easier to make)
- 2 cups string beans, cut into 2” pieces
3-4 kaffir lime leaves, chiffonade (optional, I didn’t have any this time but if you do, you can set some aside for garnish)
1-2 tsp fish sauce (depends on your taste, the fish sauce will add some additional saltiness to it)
- 1 can of bamboo shoots (optional)
- 4 cloves garlic, mined (or I used the pre-minced garlic to save time)
- 5 green onions (sliced thin)
- Skinny Noodles Shirataki rice (optional)
Where to find special ingredients
Prik Khing sauce – I have only found this my local Asian grocery store. No generic grocery stores in my area have it but if they did, it would most likely be in the Asian/international section. Otherwise, you can order it online from amazon. You can probably find recipes to make your own but you really need a really good food processor – which I don’t have.
Kaffir lime leaves – I have only found this my local Asian grocery store. No generic grocery stores in my area have it but if they did, it would most likely be in the Asian/international section. Otherwise, you can order it online from amazon. I did this the first time I ever made it, before I found the local Asian grocery store. They seem to keep for a long time and were delivered quickly.
Fish Sauce – Fish sauce is common enough that it is available in nearly every grocery store I’ve been to, though you may have to go looking for it. Most grocery stores have some sort of Asian/international area in the store and it can usually be found there, with several other types of sauces, etc. I haven’t found a brand that’s significantly different or better than the other in the grocery store, however I have noticed variety in the brands carried by the Asian grocery stores. You might want to experiment.
Directions to make Low Carb Chicken Prik Khing
Step 1 – Ingredients Assemble!
Step one, assemble your ingredients. I find it’s easier to make sure you aren’t forgetting anything if you assemble them a head of time, plus many of them need to be prepared in advance since once you start cooking, you don’t want to be cutting or slicing.
Step 2 – Be Prepared!
Get your ingredients ready! Set aside everything you need. Slice the chicken into 1-1 1/2″ cube, slice the green beans in 2″ slices and slice up the green onions. You can go ahead and pre-measure the other ingredients if you want and open up the cans of bamboo shoots and the Prik Khing sauce so everything’s ready to go.
Step 3 – Get to Wok!
Step two, in a large non-stick pan or wok, add your oil and garlic and sauté over medium-high heat for about 1 minutes.
Step 4 – Add Special Sauce!
Now, add the can of Prik Khing sauce to the garlic and oil mixture and sauté for about 2 minutes until the aroma of the ginger and curry is released.
Step 5 – Be Chicken!
Add the chicken to the mixture and stir fry for several minutes until chicken is 70-80% cooked. You want to really mix the chicken into the ginger sauce so it absorbs the flavor. So fold continuously for about 5-7 minutes.
Step 6 – Get Veggie With It!
Once the chicken is about 70-80% cooked, go ahead and add the other ingredients (bamboo, onions and green beans). Stir fry until the string beans are cooked to your liking – some like them crisper, others like them really cooked. Just make sure the chicken is cooked all the way through. Usually about 3-5 minutes.
Step 7 – Cool It!
Reduce the heat and let it simmer for a few more minutes to let the flavor really set in. Then you’re ready to serve with the Shirataki rice.
Or, if you prefer the more “authentic” take out feel, you can always throw it in a chinese take out container! Plus, they make great storage containers!
This recipe should make 4 servings so you can eat your portion and have left overs for a few days!
(OPTIONAL – SHIRATAKI RICE!)
If you’re like me and you like your Prik Khing served over rice, but you don’t want the extra carbs, you can use the Skinny Noodles Rice, which are basically Shirataki noodles cut down to look like rice! It’s actually a brilliant concept! Shirataki noodles come in little bags in a water solution, so they do take some preparation to use. In addition, they have an odd fish-like odor that turns people off… but luckily I found a way around that if it really bothers you.
Step 1 – Who Let the Noodles Out
First, if you’re making rice for the Prik Khing, you’ll want two bags of Skinny Rice. Depending on how much “rice” you want with your meal, you may need more or less.
Step 2 – Drain the Noodle
Open the bags and pour the rice into a strainer to let the water solution drain away. Once the excessive water is drained away you are ready to move on.
OPTIONAL STEP – DO SOME POT!
If you want to get rid of the fishy smell, just take the noodles/rice from the strainer and put it into a pot of boiling water for about 10 minutes. Then, dump it back into the strainer. For whatever reason, this seems to get rid of the fishy smell.
Step 3 – The Pan
Once you stain the rice, dump it into a large frying pan on medium-high heat. Let the the heat dry out the rice as you constantly stir and turn it over. If you notice a lot of water accumulating in the pan, just dump it back into the strainer and let the excess water drain away, then dump the rice back into the pan and continue. It can take 10-12 minutes but you’ll see it visibly starting to get drier.
Step 4 – Stir until Popping
After about 10-12 minutes, the rice should look drier and it should having a slight popping sound. That’s how you know it’s ready.
The drier noodles also absorb the flavors of whatever you put on them, so I like to always dry them out, no matter which type of noodle I’m using.