Keto Kung Pao Chicken with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken breast
• 4 cups Cauliflower rice
• 3 tbsp Soy sauce (or coconut aminos)
• 2 tbsp Rice vinegar
• 1 tbsp Swerve (or erythritol)
• 1 tbsp Ginger
• 2 cloves Garlic
• 5-7 whole Dried red chilies
• 0.25 cup Peanuts
• 2 stalks Scallions
• 1 tsp Sesame oil
• 0.5 tsp Xanthan gum

Instructions

1. 1Cut the chicken breast into 1-inch cubes and marinate with 1 tbsp of soy sauce for 10 minutes.
2. 2In a bowl, whisk together remaining soy sauce, rice vinegar, Swerve, ginger, garlic, and xanthan gum.
3. 3Heat sesame oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through.
4. 4Add the dried red chilies and stir-fry for about 30 seconds to release their fragrance.
5. 5Pour the sauce over the chicken and cook until the sauce has thickened, about 2-3 minutes.
6. 6Stir in the peanuts and scallions.
7. 7Serve the Kung Pao Chicken over cauliflower rice.

Substitutions

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