Low Carb Diet-Paleo Kung Pao Chicken Recipe

If you like Chinese food just as far as I do, then you will fall immediately in love with this Low Carb Kung Pao Chicken! Before keto I constantly purchased kung pao chicken if my family got Chinese take out. In reality, it’s my father’s favorite, that is exactly what turned me on to it. At this time, you may have it, guilt free, understanding precisely what went into creating this recipe! The combo of this pinch by the vegetables, the fatty and tender chicken thighs, along with the salty and sweet sauce make this the ideal Chinese food take-out substitute meal.

This healthful, low carb, also Paleo friendly Kung Pao Chicken is prepared in under 20 minutes and tastes far better than just take out. Whenever I get worried, I start to crave fatty, take-out food. I blame faculty when late-night newspapers and research sessions resulted in after nighttime Chinese food. Back then my metabolism made fast work of those late night foods, but now I want something healthy to fulfill these cravings. Fortunately it is rather simple to make healthy, flavorful versions of those meals in the home. It is packed with hot chicken, crispy celery, and sweet red peppers and it may be ready be approximately twenty minutes from begin to finish. Should you want a sweeter Kung Pao Chicken, look at adding some Stevia or honey into the skillet. You could even mix the veggies up to make any combination you prefer.

Low Carb- Kung Pao Chicken Ingredients

  • 1.33 lbs boneless skinless chicken breast, chopped
  • 4 tsp sesame oil, divided
  • 2 garlic cloves, minced
  • 1 tsp. ginger, minced
  • 2 celery ribs, chopped
  • 1 red pepper, chopped
  • 2 tbsp low sodium soy sauce (or coconut aminos)
  • 1.5 tbsp sriracha (adjust to taste)
  • 1/2 tsp pepper
  • 1/3 cup peanuts, chopped (use cashews for Paleo)
  • 2 green onions, chopped

Instructions

Pour half the sesame oil to the pan over moderate high heat. Cook for 5-7 minutes until cooked through. Remove and put aside. Insert the remaining sesame oil into the pan. Cook for 5-7 minutes until tender crisp. Meanwhile stir together the soy sauce, Sriracha, and pepper. To get a sweeter sauce include a few Stevia or honey to taste. Add the chicken back into the pan and then put in the stir fry carrots and sauce. Cook for 1-2 minutes so the sauce thickens. Remove from heat and let rest for 2-3 minutes sauce may additionally thicken. Top with green onions.

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