CHICKEN WITH OYSTER SAUCE
1 tablespoon soy sauce
1/2 teaspoon granular Splenda
1/2 teaspoon salt, optional
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
2 tablespoon cooking oil
1 large green pepper, in 1" pieces, 6 ounces
1 small onion, in 1" pieces, 2 1/2 ounces
1 clove garlic, minced
3-4 boneless chicken breasts, cubed
Dash pepper, optional
Mix the first 5 ingredients in a small bowl or cup. Heat the oil in a wok or skillet. Add the peppers, onion and garlic; stir and cook about 1 minute. Add the chicken; stir and cook 3-5 minutes, until the meat is no longer pink in the center. Pour in the sauce mixture; mix well and heat through. Season with pepper, if desired.
Makes 4-6 servings
Do not freeze
Per 1/4 Recipe: 214 Calories; 9g Fat; 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/6 Recipe: 143 Calories; 6g Fat; 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This is simple, but tasty. I found this recipe in the cookbook that came with my electric wok. It needed no alterations to make it low carb, but I added the sesame oil and black pepper for extra flavor. I served this over Faux Rice, as you can see in the photo.
You could add other vegetables, such as broccoli, water chestnuts, bamboo shoots, mushrooms, etc., but be sure to add the carbs. Watch how much oyster sauce you use, it does contain sugar and has 3 carbs per tablespoon.
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