Asian Chicken With Chili Sauce (Low Carb) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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Tasty morsels of chicken in yummy chili sauce - but not hot. This recipe is pictured with Japanese Salad for 2 (Low Carb) and Lotus flowers. Ingredients:
1 tablespoon crushed garlic |
1 teaspoon chili flakes |
2 tablespoons oyster sauce |
2 tablespoons lime juice |
1 teaspoon chinese five spice powder |
1 tablespoon brown sugar |
1 teaspoon peanut oil |
3 boneless skinless chicken breasts |
1 onion, sliced thinly |
1/2 cup thinly sliced celery |
1/2 cup thinly sliced bell pepper (any color) |
1/2 cup coconut milk |
Directions:
1. In a small bowl combine garlic, chili flakes, oyster sauce, lime juice, Chinese 5 spice,brown sugar and set aside.
2. In a hot skillet or wok heat oil and sauté onion for 1 minute. Add chicken and sauté for approximately 3 minutes - add celery and peppers and continue to sauté for an additional 5 - 6 minutes until chicken is cooked but not over cooked.
3. Add sauce and evenly coat the mixture - stir until completely heated - add Coconut milk and let gently simmer for 5 minutes stirring occasionally.
4. Serve over a bed of rice vermicelli or heated sprouts for low carb meals and rice for non low carbers.
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