Low Carb Kung Pao Chicken

Low Carb Kung Pao Chicken Stir Fry – an easy ONE PAN stir fry for busy weeknights. Best of all, this popular takeout favorite is keto-friendly with the same classic sweet & spicy flavors as your local Chinese restaurant.

Ingredients

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
• 1/4 - 1/2 teaspoon red pepper chili flakes to taste
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced
• 2-3 tablespoons water or chicken broth
• 1-2 teaspoons monk fruit or erythritol, adjust to desired sweetness level

For the stir-fry:

• 3/4 lb chicken thighs cut into 1 inch pieces
• Himalayan pink salt and black pepper as needed
• 3-4 tablespoon olive oil or avocado oil
• 1 red bell pepper chopped into bite-sized pieces
• 1 medium-large zucchini chopped into halves
• **2 - 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 1-2 teaspoons Sriracha)
• 2/3 cup roasted cashews or roasted peanuts
• 1/4 teaspoon xanthum gum optional for thickening sauce
• Sesame seeds and chopped green onions for garnish (optional)

Instructions

1. In a medium bowl, combine all the ingredients for the sauce. Set aside.
2. Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.
3. Add oil to a wok or a large non-stick skillet over medium-high heat.
4. Add the chicken and cook for 5-6 minutes, or until the chicken is starting to brown and almost cooked through.
5. .............................
6. .............................

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