Keto Kung Pao Chicken

Ingredients

• about 680 g Chicken breast
• 4 cups Cauliflower rice
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Swerve (or other keto sweetener)
• 1 tbsp Sesame oil
• 1 tbsp Ginger
• 2 cloves Garlic
• 6-8 whole Dried red chilies
• 1/4 cup Peanuts
• 2 stalks Scallions
• 1/2 tsp Xanthan gum

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

Instructions

1. 1Cut the about 680 g chicken breast into bite-sized pieces. In a bowl, combine the chicken pieces with 1 tbsp soy sauce and 1 tsp sesame oil. Let it marinate for 10 minutes.
2. 2While the chicken marinates, prepare the sauce. In a separate bowl, whisk together the remaining 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp Swerve (or other keto sweetener), and 1/2 tsp xanthan gum until smooth.
3. 3Heat 1 tbsp sesame oil in a 30.48 cm wok or large skillet over medium-high heat (around 190.6°C or 190°C). Add the 1 tbsp ginger and 2 cloves garlic. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
4. 4Add the marinated chicken to the wok. Stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
5. 5Add the 4 cups cauliflower rice to the wok with the chicken. Stir-fry for 3-5 minutes until the cauliflower rice is heated through.
6. 6Pour the prepared sauce over the chicken and cauliflower rice. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
7. 7Stir in the 6-8 whole dried red chilies and the 1/4 cup peanuts. Cook for another minute to allow the flavors to meld.
8. 8Chop the 2 stalks scallions. Garnish the dish with the chopped scallions and serve immediately.

Substitutions

Related Guides