Low Carb Thai Stir Fry With Chicken and Shrimp

I dont know what my deal is, but Ive been craving Thai food like CRAZY lately. Oh the carbs. I love massaman, and panang, and pad thai, and this week I was determined to find a yummy protein and veggie packed recipe with some thai flavor. I ditched the rice and noodles and stuck with Spaghetti Squash. <3 Good ol squash. :) Check it out fellow fit-meal foodies.

Ingredients 

1 pound Boneless skinless chicken breast
1 pound shrimp, pre-cooked and deveined
garlic powder, to taste
onion powder, to taste
1 large spaghetti squash
1 red bell pepper, diced
2 carrots, shredded
1 bunch green onions, diced
2 cloves garlic, minced
1/4 cup cilantro

Sauce
1/4 cup low fat, low sodium chicken broth
1/4 cup rice vinegar
1 fresh lime, squeezed
3 tablespoons honey
1/4 cup Tamari*
1 teaspoon sesame oil
1/4 teaspoon pepper

Cut spaghetti squash in half longways. Remove seeds and pulp. Fill a glass casserole dish with an inch of water. Place spaghetti squash middles down in the dish and microwave for 15 minutes, or bake on 350 for 45 minutes.

While squash cooks, chop chicken and cook in chicken broth and season with garlic powder and onion powder in a LARGE skillet. When chicken is mostly done, add in shrimp. Cook until chicken is done and shrimp is thawed.

While the chicken and shrimp are cooking, combine sauce ingredients in a sauce pan and heat on low heat (it does not need to boil.)

Add the red pepper, carrots, onion, garlic and cilantro to the chicken and shrimp mixture.

Once the squash is done, use a fork to scrape it out of its skin and into a large bowl. Add meat and veggie mixture, top with sauce. Mix together and enjoy!

This recipe makes about eight 1 cup servings.
Each serving has 257 calories, 31 grams protein, 16 net carbs

*If youre watching your sodium, use low sodium Tamari.

This recipe was adapted from Hello Healthy.

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