Asian Chicken With Chili Sauce (Low Carb)

• 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

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 saute onion for 1 minute. Add chicken and saute for approximately 3 minutes - add celery and peppers and continue to saute 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.

garlic, chili flakes, oyster sauce, lime juice, spice powder, brown sugar, peanut oil, chicken breasts, onion, celery, bell pepper, coconut milk

Taken from www.food.com/recipe/asian-chicken-with-chili-sauce-low-carb-265690 (may not work)