Low carb oriental style chicken — after we had already eaten half the pan full. 🙂

Last night was one of those occasions when I really LIKED what I had cooked!  The flavor was rich and good.  And the chicken melted in our mouths.

Pale sunshine — but it’s sunshine!

I wsn’t sure what I was going to do with the package of chicken thighs I had thawed when I first walked into the kitchen.  I knew I didn’t want to bake, grill or fry them.  So I put a little oil in the pan, salted the chicken pieces with Lawry’s Seasoned Salt, and put them into the oil to brown.

Sheba and Sunny (in desperate need of grooming)

As I watched them, I thought, Ginger would brighten up the taste.  So I grated a fat inch of ginger and put a little pile on each piece of chicken so it wouldn’t burn in the oil.  Then I thought, Garlic would go nicely with the ginger, so I added some.  Then I thought, Soy sauce would give it a nice oriental flavor… so in went a couple of generous shakes of soy sauce.

By then the garlic was starting to brown too much, so I added water to the pot, covered it, and set the timer to let it simmer for 45 minutes.

Sheba pestering Sunny 🙂

I thought of adding a little Splenda but decided to wait.  And I’m glad I did!

At 45 minutes, the chicken was so melt in your mouth that you could cut it with a spoon.  So I chopped up yellow squash and shredded 1/4 head of cabbage, added the vegetables to the pot, then cooked it, lid off, until most of the water was gone.

By then, the cabbage had almost melted, adding texture and flavor to the liquid.  The squash was soaked through with the flavor.  The vegetables had slightly caramelized, adding just the right touch of sweetness.

Last year’s sweetgum balls

Ron and I both though it was superb!  And it was both ultra low carb and low calorie!

Waiting for spring