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
Instructions
Kung Pao Chicken
- Slice chicken into 1” cubes
- Mix tamari, Swerve, ginger, sriracha, and apple cider vinegar in a bowl
- Heat coconut oil on high with diced garlic - 30 seconds
- Add chicken, fry until cooked through
- Remove chicken, add celery, red bell pepper, and broccoli. Cook until golden and add chicken back in
- Turn down heat, add the sauce and simmer until thickened
- Serve with Asian Slaw or cauliflower rice, and garnish with crushed peanuts and green onions
Asian Slaw
- Combine all ingredients and stir. Top with a drizzle of Sriracha and garnish with sesame seeds
Makes 2-3 servings.
Recipe submitted by our friends at PHD Advanced Nutrition.
Kung Pao Chicken
Nutrition Facts Serving Size 1 serving Servings 3 |
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Calories 340 |
Total Fat 14g |
Total Saturated Fat 6g |
Cholesterol 55mg |
Sodium 1640mg |
Total Carbs 36g |
Dietary Fiber 10g |
Sugars 9g |
Added Sugar 0g |
Swerve 8g |
Protein 29g |
Net Carbs: 18g |