Asian Chicken With Chili Sauce Low Carb Recipes

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



Spicy Chicken & Broccoli in Chili Garlic Sauce (Low Carb) image

Always on the quest to find good low carb meals, this is one that we all love. Adjust the amount of the Chili Garlic Sauce you use depending on how spicy you like this dish. You can always add more at the table but you can't take it out!! :-) If we are able to have Dreamfield's pasta, I serve this over their spaghetti noodles and it is delicious (add 5 grams of digestible carbs for Dreamfield's). OR it is great just like it is for super low carb!

Provided by Sooz Cooks

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped broccoli
1 tablespoon olive oil
1 tablespoon minced ginger (or 1 teaspoon ginger paste)
1 teaspoon minced garlic
3 cups cooked chicken, shredded, about 3-4 chicken breasts
1 tablespoon chili-garlic sauce (you know, the stuff in the jar with the seeds by Huy Fong foods, (FOR ME THIS MAKES IT PRETTY SPICY )
1/4 cup low sodium soy sauce
1 cup low sodium chicken broth
1 (1 g) packet Splenda sugar substitute

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.

ASIAN CHICKEN WITH CHILI SAUCE (LOW CARB)



Asian Chicken With Chili Sauce (Low Carb) image

Tasty morsels of chicken in yummy chili sauce - but not hot. This recipe is pictured with Recipe #265778 and Lotus flowers.

Provided by SEvans

Categories     Lactose Free

Time 22m

Yield 2 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 440.1, Fat 18, SaturatedFat 12.7, Cholesterol 102.7, Sodium 683.8, Carbohydrate 26.3, Fiber 4.1, Sugar 15.3, Protein 44.6

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