Low Carb Kung Pao Chicken #healthy #keto

Kung Pao Chicken (ong Bao Ji Ding) is mainstream pan fried food dish and one of my preferred Chinese takeout dish. It's a mix of tart, sweet, and salty with only a sufficient blazing kick.

The best part about making any takeout dish at home is that you can totally redo the vegetables and flavor level to what you like. You can positively curtail the red peppers and hot sauce in the event that you don't care for zesty.

Kung Pao Chicken goes well with various vegetables. This formula is made with zucchini and red chime peppers which are both moderately low carb. You can unquestionably saute the chicken with broccoli, bok choy or cauliflower in the event that you like.

Also try our recipe Whole30 Instant Pot Sweet & Sour Chicken

Low Carb Kung Pao Chicken Stir Fry – an easy ONE PAN stir fry for busy weeknights. Best of all, this popular takeout favorite is keto-friendly with the same classic sweet & spicy flavors as your local Chinese restaurant.

Ingredients
For the sauce:

• 3 tablespoons coconut aminos or low sodium soy sauce
• 1 teaspoon fish sauce
• 2 teaspoons sesame oil
• 1 teaspoon apple cider vinegar
• 1/4 - 1/2 teaspoon red pepper chili flakes to taste
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced
• 2-3 tablespoons water or chicken broth
• 1-2 teaspoons monk fruit or erythritol, adjust to desired sweetness level

For the stir-fry:

• 3/4 lb chicken thighs cut into 1 inch pieces
• Himalayan pink salt and black pepper as needed
• 3-4 tablespoon olive oil or avocado oil
• 1 red bell pepper chopped into bite-sized pieces
• 1 medium-large zucchini chopped into halves
• **2 - 3 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store (can also substitute with 1-2 teaspoons Sriracha)
• 2/3 cup roasted cashews or roasted peanuts
• 1/4 teaspoon xanthum gum optional for thickening sauce
• Sesame seeds and chopped green onions for garnish (optional)

Instructions

1. In a medium bowl, combine all the ingredients for the sauce. Set aside.
2. Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.
3. Add oil to a wok or a large non-stick skillet over medium-high heat.
4. Add the chicken and cook for 5-6 minutes, or until the chicken is starting to brown and almost cooked through.
5. Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and turn heat to high. Allow sauce to reduce and thicken. Season with salt, pepper or additional red pepper chili flakes as needed. You can add a little bit of 1/4 teaspoon xantham gum to thicken up the sauce further, if desired.
6. Remove from heat and serve warm on a large platter or over zoodles or cauliflower rice. Sprinkle with sesame seeds and green onions if desired.

Read more our recipe : Mexican Quinoa Salad with Chili Lime Dressing

Source : https://bit.ly/32bq1St