Kung Pao Chicken

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

Kung Pao Chicken

1. Slice chicken into 1” cubes
2. Mix tamari, Swerve, ginger, sriracha, and apple cider vinegar in a bowl
3. Heat coconut oil on high with diced garlic - 30 seconds
4. Add chicken, fry until cooked through
5. Remove chicken, add celery, red bell pepper, and broccoli. Cook until golden and add chicken back in
6. Turn down heat, add the sauce and simmer until thickened
7. Serve with Asian Slaw or cauliflower rice, and garnish with crushed peanuts and green onions

Asian Slaw

1. 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.