Keto Kung Pao Chicken (Soy-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Coconut Aminos
• 2 tbsp Rice Vinegar
• 1 tbsp Swerve (or other Keto sweetener)
• 1 tbsp Ginger
• 2 cloves Garlic
• 6-8 Dried Red Chilies
• 1/4 cup Peanuts
• 2 Scallions
• 1/2 tsp Xanthan Gum
• 2 tbsp Avocado Oil

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup Coconut Aminos, 2 tbsp Rice Vinegar, 1 tbsp Swerve (or other Keto sweetener), 1 tbsp Ginger, 2 cloves Garlic, and 1/2 tsp Xanthan Gum until well combined.
3. 3Heat 2 tbsp Avocado Oil in a 12-inch skillet or wok over medium-high heat, which is approximately 375°F (190°C).
4. 4Add the 1.5 lbs Chicken Thighs to the hot skillet and stir-fry for 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
5. 5Pour the prepared sauce mixture into the skillet with the chicken. Add the 6-8 Dried Red Chilies. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened.
6. 6Stir in the 1/4 cup Peanuts and the 2 Scallions. Cook for 1 more minute until the peanuts and scallions are heated through.
7. 7Serve the Keto Kung Pao Chicken hot.

Substitutions

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