Cajun Chicken

This is a brilliant dish that we found here at Linda’s Low Carb Recipes. It’s very easy to make, and has a lovely flavour that gets better and better the further through the dish you get. It strikes the perfect balance between heat and creaminess and really has to be tried to get how good it is. We would eat this every night if we weren’t so worried that doing so might make us sick of it!

We’ve made a couple of small changes from the original recipe, including leaving out the green onions and using creme fraiche instead of heavy cream (which doesn’t exist in New Zealand).

Ingredients:

• 300 g (10.6 g) of raw chicken breasts, sliced in thin strips
• 2 tsp of cajun seasoning
• 2 Tbsp of butter
• 1 Tbsp of olive oil
• 190 g (6.7 oz) of red and green bell peppers, thinly sliced
• 125 g (4.4 oz) of button mushrooms, thinly sliced
• 1/8 tsp of basil
• 1/8 tsp of garlic powder
• 1/8 tsp of pepper
• 1/4 tsp of salt, or to taste
• 1/4 cup (50 g or 1.8 oz) of creme fraiche
• 1/2 tsp of xanthan gum

Recipe:

1. In a medium bowl, toss the chicken pieces with the cajun seasoning.
2. Heat the butter and oil in a large, non-stick skillet or wok on medium-high heat.
3. Stir-fry the chicken until it’s not quite done. Don’t overcook it as it will get further cooking with the remaining ingredients.



4. Add the peppers and mushroom and stir-fry until the peppers are crisp-tender.
5. Mix the xantham gum with the seasonings in a small bowl. Reduce the heat to low and stir in the seasonings and then the cream.
6. Cook until the sauce just thickens.
7. Serve at once.

Nutritional Info: