Asian Chicken With Chili Sauce Low Carb Food

ASIAN CHICKEN WITH CHILI SAUCE (LOW CARB)

Steps:

• In a small bowl combine garlic, chili flakes, oyster sauce, lime juice, Chinese 5 spice,brown sugar and set aside.
• 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.
• Add sauce and evenly coat the mixture - stir until completely heated - add Coconut milk and let gently simmer for 5 minutes stirring occasionally.
• Serve over a bed of rice vermicelli or heated sprouts for low carb meals and rice for non low carbers.

SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)

Steps:

• In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
• Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
• Stir broccoli, add garlic and ginger and saute for another minute or two.
• Stir in chicken. Cover pan and allow to steam for two minutes.
• Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
• Stir and simmer until sauce reduces a bit and is not soupy.
• Serve with extra Chili Garlic sauce and soy sauce on the side.

LOW CARB CHILI SAUCE

Steps:

• Turn all ingredients, except the sweetener, into a heavy pot.
• Bring to a boil slowly, then simmer uncovered, stirring often, for one hour or until it is reduced to a consistency that you like. If it is too watery, your toast will get soggy.
• Let it cool.
• Add the sweetener. Adjust to your taste.
• Put into Tupperware or Zip-lock bowls.
• Will keep quite a while in the fridge.