Low Carb Spicy Recipes

Ingredients:

1 3/4 lb boneless skinless chicken breast ha, cut 2 by 1 pie
2 tbsp asian fish sauce (nam pla or nuoc, m
1 = (available in asian grocery store
1 from ethnicgrocer.com)
1 tbsp soy sauce
1 tbsp water
1 packet sugar substitute
2 tbsp canola oil
3 green onions, thinly sliced
3 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes
1 1/4 cup small basil leaves - (lightly packe
1 = (preferably asian variety)

Instructions:

Combine chicken, fish sauce, soy sauce, water and sugar substitute in a
bowl and let stand 30 minutes.

Heat a large skillet over medium-high heat and add oil. Heat until hot but
not smoking. Add green onion and stir-fry 2 minutes, until softened. Add
garlic and pepper flakes and stir-fry 30 seconds.

Remove chicken from marinade with a slotted spoon and add to onion mixture.
Stir-fry until chicken is almost cooked through, about 3 minutes. Add
the marinade and stir-fry mixture 30 seconds, until liquid boils. Remove
from heat and stir in 1 cup basil. Transfer to serving bowl and sprinkle
with remaining basil.

This recipe yields 4 servings.

Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 40.5 grams
Fat: 9 grams
Calories: 264

Comments: Do not skip the fish sauce in this recipe -- it adds lots of
flavor. Thai basil (available in Asian markets) is more fragrant than
Italian.

Servings: 4