Keto Kung Pao Chicken
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
Chicken, bell peppers, and peanuts get stir-fried in a spicy garlic chile soy sauce for an easy skillet dinner bursting with flavor.
Ingredients
For the sauce:
- 1/2 cup chicken broth
- 1/4 cup soy sauce or tamari gluten-free soy sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon ginger paste
- 1 tablespoon Swerve sweetener
for the stir fry:
- 2 tablespoons coconut oil
- 1 1/2 pounds raw chicken thigh meat, cut into 1 inch pieces
- 1 bell pepper, sliced
- 3 dried red chiles
- 1/4 cup peanuts
Directions
1
In a small bowl whisk together sauce ingredients, and set it aside.
2
Heat coconut oil in a large skillet to medium/high heat. Season chicken with a little salt & pepper. Once hot, add the chicken, and let cook for about 3 minutes on each side until browned.
3
Toss the bell pepper and dried chiles in with the chicken and cook for a few more minutes until the chicken is cooked through and the bell peppers are slightly tender. Pour in the sauce, add the peanuts, and stir all together. Turn up the heat until simmering, and let the sauce caramelize and thicken for a few minutes.
4
Remove from heat and serve on top of cauliflower rice if desired.
Nutrition Information
Yield: 6 cups kung pao chicken, Serving Size: 1 1/2 cups
Amount Per Serving:
546 Calories | 26g Fat | 6g Total Carbs | 2g Fiber | 44g Protein | 4g Net Carbs