Low Carb Kung Pao Chicken

lifemadeketo.com

Erika Kirchhoff

subheading: For the sauce:

3 tablespoons coconut aminos or low sodium soy sauce

1 teaspoon fish sauce

2 teaspoons sesame oil

1 teaspoon apple cider vinegar

¼ to ½ teaspoon red pepper chili flakes to taste

½ teaspoon fresh minced ginger

2 cloves garlic minced

2 to 3 tablespoons water or chicken broth

1 to 2 teaspoons monk fruit or erythritol, adjust to desired sweetness level

subheading: For the stir-fry:

¾ lb chicken thighs cut into 1 inch pieces

Himalayan pink salt and black pepper as needed

3 to 4 tablespoon olive oil or avocado oil

1 red bell pepper chopped into bite-sized pieces

1 medium-large zucchini chopped into halves

note: *2 to 3 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store (can also substitute with 1 to 2 teaspoons Sriracha)

⅔ cup roasted cashews or roasted peanuts

¼ teaspoon xanthum gum optional for thickening sauce

Sesame seeds and chopped green onions for garnish (optional)

Directions at lifemadeketo.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer