Low Carb Creamy Chicken and Bacon Stir Fry
- Olive oil and butter
- 800g chicken, sliced
- 8 slices streaky bacon, chopped (I use Henderson’s additive free)
- 1 leek, sliced
- 1/3 cabbage, sliced
- 20 Brussel sprouts, steamed under just tender
- 1 tsp marjoram (optional)
- Salt and pepper to taste
- ½ cup cream
- ½ cup grated cheese (Vintage cheese is great)
Add olive oil or butter to a large non stick pan and saute the chicken and bacon under cooked. Remove from the pan,
Add 2-3 Tbs butter to the pan and when hot add the leek, cabbage and marjoram and cook until the leek is tender. Add the Brussel sprouts and cook another couple of minutes.
Add the cream and cheese, stir through until well combined, season to taste. When hot serve with cauliflower mash.