Keto Kung Pao Chicken

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Keto Kung Pao Chicken

Servings: 2

INGREDIENTS

Marinade

15 g (1 tbsp) gluten free tamari

14 g (1 tbsp) toasted sesame seed oil

0.3 g (1/8 tsp) white pepper

1.5 g (1/4 tsp) salt

15 g (1 tbsp) Shaoxing cooking rice wine or substitute with dry sherry or red wine vinegar

34 g (1 egg) egg white

Sauce

6 g (1 tsp) salt

47 g (4 tbsp) monk fruit sweetener

5 g (1 tsp) tamari / coconut aminos

2.5 g (1/2 tsp) apple cider vinegar / Chinese black vinegar

30 g (2 tbsp) water

Main

340 g (12 oz or 4 large) skinless deboned chicken thighs or skinless, boneless chicken breasts

50 g (4 tbsp) lard/bacon fat

10 g (1 tbsp) garlic – thinly sliced / grated

20 g (3 tbsp) ginger – thinly sliced / grated

20 g (3 tbsp) green onion / spring onion

6 g (5 – 6) dried red chilies – soaked and seeds removed

7 g (2 tsp) gelatin powder

OPTIONAL

30 g (1 oz) raw cashews (total carbs – 9.06 g, fiber 0.9 g, net carbs 8.7 g)

DIRECTIONS

1. In a small bowl containing warm water, add the dry chili peppers, let soak until soft. Cut in half lengthwise and remove the seeds. Diagonally cut the chilies to about half inch or 1.5 cm sections, set aside
2. Cut the boneless, skinless chicken breast into bite sized cubes (about 2.5 cm or 1 inch cubes) and place into large mixing bowl
3. Add the salt, white pepper, tamari and toss well to coat evenly
4. Add the Shaoxing cooking rice wine and the egg whites and toss to mix well
5. Marinate for 30 minutes, tossing about every few minutes to ensure marinade is absorbed by chicken more evenly
6. Make the sauce: in a bowl combine the salt, Lakanto sweetener, tamari or coconut aminos, apple cider vinegar and water. Stir well and set aside
7. Using a wok or large frying pan, on high, heat up the pan and then add the oil
8. When the oil is sizzling, add the marinated chicken cubes and all the sauce from the bowl. Toss continuously. Pan fry for about 2 minutes (time will depend on size of your cubes) so the meat is about 50% done. Scoop out of pan and set aside
9. Add more oil to pan or wok. Add the rehydrated prepared chilis, ginger, and garlic. Fry until ingredients become fragrant
10. Add the prepared chicken cubes and toss immediately for about 30 seconds
11. Stir the sauce and pour over meat and toss well
12. Sprinkle the gelatin powder over the chicken pieces that have been coated with the sauce in the wok
13. Add the green onions (reserve a few of the darker green parts) and toss
14. OPTIONAL: add the raw cashews or peanuts and toss continuously for 1 more minute
15. Remove immediately. Best served when hot. Enjoy!

MACRONUTRIENTS CHART

FYI

Have your cauli fried rice or other side dish ready prior to finishing this dish. As mentioned above, the Kung Pao Chicken is best if served hot. That does not mean it is not good as a lunch the next day, just fresh and hot is really flavorful and all the aromatic ingredients are at their best.

Although I have indicated the addition of raw peanuts or cashews as optional, I mean choose whichever you prefer, but one of these two choices is advisable. However, the recipe will still be very good without the added crunch and flavor of the optional ingredient.