Asian Chicken With Chili Sauce (Low Carb)

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.

• Ready In: 22 mins
• Serves: 2

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.