Low Carb Kung Pao Chicken
  1. Chop veggies and chicken thighs into bite-sized pieces.

  2. Heat skillet with coconut oil. Cook chicken until nearly done.

  3. Whisk all sauce ingredients together in a bowl.

  4. Add veggies to chicken and cook until tender.

  5. Stir in peanuts, garlic, and ginger.

  6. Pour in sauce and cook until reduced, 3–5 minutes.

  7. Optional: Add xanthan gum to thicken.

  8. Serve hot with cauliflower rice or on its own.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

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