Low Carb Kung Pao Chicken Stir Fry
Low Carb Kung Pao Chicken Stir FryCourse: Main CourseCuisine: Chinese
- For the Stir-fry
3-4 tablespoon olive oil or avocado oil
3/4 lb chicken thighs cut into 1 inch pieces
Himalayan pink salt and black pepper
2 – 3 dried red chili peppers, to taste
2/3 cup roasted cashews or roasted peanuts
1/4 teaspoon xanthum gum optional for thickening sauce
1 red bell pepper, chopped into bite-sized pieces
1 medium-large zucchini, chopped into halves
Sesame seeds and chopped green onions for garnish (optional)
- For the Sauce
3 tablespoons coconut aminos or low sodium soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
2-3 tablespoons water or chicken broth
1 teaspoon apple cider vinegar
1 teaspoon fish sauce
1/4 – 1/2 teaspoon red pepper chili flakes, to taste
1/2 teaspoon fresh ginger, minced
1-2 teaspoons monk fruit or erythritol, adjust to desired sweetness level
- In a medium bowl, combine all the ingredients for the sauce. Set aside.
- Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.
- Add oil to a wok or a large non-stick skillet over medium-high heat.
- Add the chicken and cook for 5-6 minutes, or until brown and almost cooked through.
- Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and turn heat to high. Allow sauce to reduce and thicken. Season with salt, pepper or additional red pepper chili flakes as needed. You can add a little bit of 1/4 teaspoon xantham gum to thicken up the sauce further, if desired.
- Remove from heat and serve warm on a large platter or over zoodles or cauliflower rice. Sprinkle with sesame seeds and green onions, if desired.