Keto Kung Pao Chicken with Zucchini Noodles

Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless
• 4 medium Zucchini
• 3 tbsp Soy sauce (low sodium)
• 2 tbsp Rice vinegar
• 1 tsp Sichuan peppercorns
• 6-8 Dried red chilies
• 1/2 cup Peanuts, roasted
• 3 Scallions
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Swerve (or other keto sweetener)
• 1/4 tsp Xanthan gum

Instructions

1. 1Prepare the 4 medium zucchini by washing them and then using a spiralizer to create zucchini noodles. Set these aside.
2. 2In a medium bowl, combine the 1.5 lbs chicken thighs (cut into bite-sized pieces), 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp Swerve, and 1/4 tsp xanthan gum. Stir everything together to coat the chicken evenly. Let this mixture marinate for 15 minutes.
3. 3Place 1 tsp Sichuan peppercorns in a dry 12-inch skillet over medium heat (175°C / 350°F). Toast for 1-2 minutes until they smell fragrant, then remove from the pan and crush them using a mortar and pestle or the flat side of a knife.
4. 4Heat a wok or large skillet over medium-high heat (200°C / 400°F). Add the marinated chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
5. 5Add 1 tbsp of oil (not listed, use a neutral oil like vegetable or canola if available, otherwise proceed without) to the same skillet over medium heat (175°C / 350°F). Add the 4 cloves of minced garlic, 1 tbsp minced ginger, and 6-8 dried red chilies. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
6. 6Return the cooked chicken to the skillet. Add the prepared zucchini noodles, the crushed Sichuan peppercorns, and 1/2 cup roasted peanuts. Stir-fry for 3-5 minutes, until the zucchini noodles are just tender but still have a slight bite. Stir in the 3 sliced scallions during the last minute of cooking.
7. 7Serve the Keto Kung Pao Chicken immediately, garnished with the reserved roasted peanuts and sliced scallions.

Substitutions

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