Keto Kung Pao Chicken
Ingredients
Prep your rice before doing anything else and have it ready to go before starting the chicken.
- 2 Pounds chicken breast
- 1 Egg white
- 1 Tbsp Arrowroot Starch 6.75 carbs (For the chicken)
- 1 Tsp Arrowroot Starch 2.25 carbs (For the sauce)
- 1 Tbsp Sriracha hot chili sauce 3 carbs
- 1/4 Cup Coconut aminos 12 carbs
- 1 Tbsp Dry Sherry 1 carb
- 1 Tbsp Red wine vinegar 0 carb
- 1/2 Cup Bone broth 0.5 carbs
- 1 Tsp Sesame chili oil 0 carb
- 2 Tsp Sesame oil 0 carb
- 3-4 Tbsp Avocado oil
- 1/2 cup Macadamia nuts 4 or 8 carbs
- 4 Scallions chopped
- 4-6 Garlic cloves chopped
- 1 Tbsp Coconut almond butter or just almond butter optional (1.5 Carbs)
Prepare Cauliflower Rice
- 1 Head cauliflower riced
- 1 Onion Chopped
- 2 Tbsp Bone broth
- Salt and pepper to taste
Instructions
- Butter or bacon fat to sauté onions in. Add in the riced cauliflower, broth and turn heat to low so that you can focus on the chicken, once chicken is almost done turn heat up to medium high and should take 10-15 minutes depending how big your cauliflower was. Cauliflower rice cooks so fast.
Prepare Chicken and Sauce
- First step: In a medium size bowl, combine chicken pieces with the whipped up egg white and 1 tbsp arrowroot. Toss and set aside.
- Second step: In another bowl, blend the sriracha with coconut aminos, sherry, vinegar, broth, sesame oil and 1 tsp arrowroot. Set sauce aside.
- Third step: Heat the 3-4 tbsp oil in a wok or large frying pan over medium high heat. Add the chicken and stir-fry until it separates and turns white, about 10-15 minutes. Remove from wok and set aside. Fry nuts, maybe 3 minutes, then remove and set aside.
- Fourth step: Stir-fry scallions, garlic and hot pepper if you like it spicy. After a minute add in the chicken and stir-fry for another couple minutes before adding in the sauce, heat through until thickened. Add nuts, then stir to mix and pour over your cauliflower rice!