Kung Pao Chicken

1 pound chicken thighs, cubed

1 tablespoon olive oil

1 small red bell pepper, cut into 1 inch pieces

2 stalks celery, sliced

1 red onion, cut into 1 inch pieces

¼ cup peanuts

subheading: Sauce:

¼cup soy sauce

¼ cup chicken broth

¼ tsp red pepper flakes

1 tsp sesame oil

1 tsp rice wine vinegar

1 tbsp low carb brown sweetener

1 tsp minced garlic

½ tsp fresh ginger, minced

Add olive oil to a large skillet and heat over medium-high heat.

Add the chicken to the skillet and cook until almost done, stirring often.

Add the pepper, celery and onion to the skillet when the chicken is almost cooked through.

Continue cooking and stirring until the chicken is thoroughly cooked.

subheading: Sauce:

Meanwhile In a small bowl, add all sauce ingredients.

Stir until sweetener is dissolved.

Pour the sauce over the chicken and veggies. Mix well.

Cook an additional 3 minutes or until the sauce has reduced.

(optional) Sprinkle xanthan gum over the chicken and stir until the sauce is thicker.

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