Keto Kung Pao Chicken with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken breast
• 4 cups Cauliflower rice
• 3 tbsp Soy sauce (tamari)
• 2 tbsp Rice vinegar
• 1 tbsp Swerve (or other keto sweetener)
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil
• 6-8 whole Dried red chilies
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 stalks Green onions
• 1/4 cup Peanuts
• 1 tbsp Arrowroot powder

Instructions

1. 1Cut the 1.5 lbs of chicken breast into bite-sized pieces. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce (tamari) and 1 tablespoon of arrowroot powder. Mix well to coat the chicken and let it marinate for 15 minutes.
2. 2While the chicken marinates, prepare the sauce. In a small bowl, whisk together the remaining 2 tablespoons of soy sauce (tamari), 2 tablespoons of rice vinegar, 1 tablespoon of Swerve (or other keto sweetener), and 1 tablespoon of sesame oil. Set aside.
3. 3Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat until it is shimmering, about 400°F (200°C). Add the 6-8 whole dried red chilies, 4 cloves of minced garlic, and 1 tablespoon of grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4. 4Add the marinated chicken to the hot wok or skillet. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. 5Pour the prepared sauce over the chicken in the wok. Stir and cook for 1-2 minutes, until the sauce has thickened slightly and coats the chicken.
6. 6Add the 4 cups of cauliflower rice to the wok with the chicken and sauce. Stir-fry for 3-5 minutes, until the cauliflower rice is heated through and tender-crisp.
7. 7Chop the 2 stalks of green onions. Serve the Keto Kung Pao Chicken immediately, garnished with the chopped green onions and the 1/4 cup of peanuts.

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