KETO KUNG PAO CHICKEN

At Panda Express, one of my favorite dishes to eat has always been the Kung Pao Chicken, but sadly their version is not quite Keto-friendly. This KETO KUNG PAO CHICKEN recipe is such a close copy-cat that it is deeply satisfying. It’s one of my favorite Chinese Keto dishes.

Ingredients:

6 Boneless Skinless Chicken Thighs

2-3 Red & Green Bell Peppers (Diced)
2-3 Zucchini (Chopped)
2 Celery Stalks (Chopped)

1 Bunch of Green Onion Tops (Sliced)
2 Teaspoons Baking Soda
2 Tablespoons (Divided)Rice Vinegar-or- White Vinegar

5 Tablespoons (Divided)Coconut Aminos -or- Liquid Aminos
1 Tablespoon Garlic Chili Sauce
Kettle & Fire Chicken Broth 1/2 Cup

1 Tablespoon Lakanto Monkfruit Sweetener
1 Tablespoon Ginger (Minced)
4 Garlic Cloves (Minced)

1/2 Teaspoon Ground Black Pepper
4 Tablespoons Avocado Oil (Divided)
Sliced Almonds

1/2 Teaspoon Xanthan Gum (Optional)

Instructions:

Marinade:

Cut up into chunks the Boneless & Skinless Chicken Thighs that are about 1″ square. Take a mixing bowl and place the chicken in it.
With Baking Soda, sprinkle the Chicken meat and to get an even coating, toss by hand.

Drizzle the Chicken with about one tbsp. of the Coconut Aminos -or- Liquid Aminos.
Pour in one tbsp. of the Vinegar. (Baking Soda will foam up)
To insure an even coating, toss the chicken again by hand, and while preparing the other ingredients, set aside to marinate. (10 mins)

The Sauce:

Take a Mixing Bowl and combine Chicken Bone Broth, the Garlic Chili Sauce, one tbsp. of the Vinegar, Monkfruit Sweetener and four tbsp. of the Aminos.
To dissolve the Monkfruit sweetener, and to get the sauce evenly mixed, Whisk.
Set aside for cooking later

The Dish:

Warm up two tbsp. of the Avocado Oil in a Wok over Medium-High temp.
Put all Chicken Thighs, and get the chicken evenly coated with the hot oil by tossing.
To get the outsides fully seared, brown the Chicken for almost ten mins.

Take the chicken out from the Wok once fully browned and set aside to add back in towards the end.
To the Wok, add two more tbsp. of Avocado Oil.
Put Black Pepper, Ginger and Garlic and saute for about 1-2 mins, until it gets fragrant.

Put Celery, Zucchini, and Bell Peppers and to coat evenly, toss in the oil.
Heat for almost 5-8 mins until the veggies start to become soft in texture.
Put all of the Sauce, and simmer for about five more mins. Optionally sprinkle in about half a teaspoon of Xanthan Gum, if you would like your sauce thicker , which will give it a thicker texture.

Into the wok, put previously browned Chicken Thighs back and stir constantly while heating for about five more mins.
Put Sliced Almonds and the Sliced Green Onions in the last couple minutes of heating. You could choose to leave these out, but we prefer that they complete the dish