KUNG PAO CHICKEN

KUNG PAO CHICKEN

INGREDIENTS:

KUNG PAO CHICKEN

  • 8 oz chicken breast
  • 1/4 cup tamari (Gluten Free soy sauce)
  • 2 TBSP Swerve Granular
  • 2 TBSP ginger, minced or grated
  • 1 TBSP Sriracha (optional)
  • 1 TBSP apple cider vinegar
  • 2 cloves of garlic
  • 1 TBSP coconut oil
  • 1 stalk of celery, chopped
  • 1 red bell pepper, chopped
  • 1 head of broccoli, chopped
  • 2 green onions, diced for garnish
  • 2 TBSP peanuts, chopped for garnish

ASIAN SLAW

  • 2 cups broccoli & cabbage slaw
  • 2 TBSP sesame ginger dressing, or Asian style dressing (no sugar)
  • 1 TBSP Chipotle Lime Mayo (Primal Kitchen) or Plain Mayo
  • Sriracha for garnish (optional)
  • 1 tsp sesame seeds for garnish

NUTRITIONAL FACTS:

Servings: 3

Calories: 340

Total Fat: 14g

Cholesterol: 55mg

Sodium: 1640mg

Total Carbs: 36g

Dietary Fiber: 10g

Sugar: 9g

Protein: 29g

DIRECTIONS:

KUNG PAO CHICKEN

Step 1

Slice chicken into 1” cubes

Step 2

Mix tamari, Swerve, ginger, sriracha, and apple cider vinegar in a bowl

Step 3
Heat coconut oil on high with diced garlic - 30 seconds

Step 4

Add chicken, fry until cooked through

Step 5
Remove chicken, add celery, red bell pepper, and broccoli. Cook until golden and add chicken back in

Step 6
Turn down heat, add the sauce and simmer until thickened

Step 7

Serve with Asian Slaw or cauliflower rice, and garnish with crushed peanuts and green onions

ASIAN SLAW

Step 1

Combine all ingredients and stir. Top with a drizzle of Sriracha and garnish with sesame seeds


Makes 2-3 servings. 

THIS RECIPE USES

Swerve Granular 1 Pack front view;Size_12oz - 1 Pack

Granular

From $7.99
From $7.99