Delicious, easy to prepare and we discuss variations according to your taste. It goes really well with your choice of keto rice or as a warm salad on a bed of bok choy or spinach leaves.
Keto Kung Pao Chicken
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Keto Kung Pao Chicken
Rated 5.0 stars by 1 users
Category
Keto Dinners
Cuisine
Asian
Author:
Mel
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Delicious, easy to prepare and we discuss variations according to your taste. It goes really well with your choice of keto rice or as a warm salad on a bed of bok choy or spinach leaves.
Ingredients
- 2 tbsp Coconut oil
- 800g Chicken, skinless, cut into bite sized chunks
- 1/3 cup Onion, diced
- 1 tbsp Garlic Granules or similar
- 3 Red Chilli Peppers, cut long ways
- 125g/1 cup Peanuts, chopped
- 80ml/ 1/3 cup Coconut Aminos/Low Carb Soy Sauce
- 1/2 tbsp Brown Sweetener
- 80ml/ 1/3 cup Water
Optional
-
Add 2 tbsp all natural Peanut Butter if you want the gravy thicker
- Chilli Flakes
Directions
- 1. Slice the chicken into bite-sized pieces. Dice the onion, then de-seed the peppers and slice length-wise.
- 2. Melt one tablespoon of coconut oil, then add the chicken and cook until the meat turns white, stirring occasionally. Remove from the pan and dispose of the excess liquid leftover in the pan.
- 3. Melt another tablespoon of coconut oil, add the diced onion and garlic granules or similar and stir. If you wish to add chilli you can add that at this time.
- 4. Add the peanuts, sliced peppers, soy sauce or coconut aminos, apple cider vinegar, sweetener and the water, then stir to combine.
- 5. Add the chicken to the sauce, stir so that the chicken is coated in the sauce, cover the pan and simmer on medium low for 10 minutes.
- 6. Give it a taste to check whether it is to your liking as you may wish to add more chilli or sweetener. Of you wish to thicken the sauce you can stir in one or two tablespoons of peanut butter.
- 7. Finally, garnish with thinly sliced spring onion, scallion, green onion or spinach leaves.