Keto Kung Pao Chicken (Soy-Free)
A keto-friendly take on Kung Pao Chicken, using coconut aminos instead of soy sauce for a delicious and safe meal.
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Ingredients
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g Chicken Thighs into about 2.5 cm cubes.
- 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.
- 3Heat 2 tbsp Avocado Oil in an approximately 30 cm skillet or wok over medium-high heat, which is approximately 190°C.
- 4Add the about 680 g 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 74°C.
- 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.
- 6Stir in the 1/4 cup Peanuts and the 2 Scallions. Cook for 1 more minute until the peanuts and scallions are heated through.
- 7Serve the Keto Kung Pao Chicken hot.
Substitutions
Soy Sauce → Coconut Aminos
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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