Keto Kung Pao Chicken

Ingredients

• about 680 g Chicken Breast
• 4 cups Cauliflower Rice
• 1/4 cup Coconut Aminos
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sesame Oil
• 1 teaspoon Crushed Red Pepper Flakes
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1/4 cup Peanuts
• 2 stalks Green Onions
• 2 tablespoons Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon crushed red pepper flakes to make the sauce.
3. 3Heat the 2 tablespoons avocado oil in a 30.48 cm skillet or wok over medium-high heat until the oil shimmers, about 175°C.
4. 4Add the about 680 g chicken breast cubes to the hot skillet and stir-fry until they are cooked through and no longer pink inside, reaching an internal temperature of 74°C, about 5-7 minutes.
5. 5Add the 1 tablespoon minced ginger and 2 minced cloves of garlic to the skillet with the chicken and cook, stirring constantly, until fragrant, about 1 minute more.
6. 6Pour the prepared sauce over the chicken in the skillet and bring to a simmer, cooking until the sauce slightly thickens and coats the chicken, about 2-3 minutes.
7. 7Stir in the 4 cups cauliflower rice and continue to cook, stirring, until the cauliflower rice is heated through, about 2-3 minutes.
8. 8Serve the Keto Kung Pao Chicken immediately, garnished with the 1/4 cup peanuts and the 2 chopped green onions.

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