A low carb and keto friendly recipe for Kung Pao chicken with vegetables, peanuts, and a spicy sauce.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 1/2 pounds boneless skinless chicken breasts cut into 1/2-3/4 inch chunks 1 red bell pepper chopped 1 zucchini chopped 5 whole dried red chili peppers seeded and cut into small pieces 1 ounce chopped peanuts (about 1/4 cup) 2 tablespoons vegetable oil 3 tablespoons soy sauce 2 teaspoons corn starch 1/2 teaspoon black pepper etc
Instructions:
In a large bowl, combine all marinade ingredients, stirring until the corn starch is dissolved. Add chopped chicken and stir together until the marinade is mostly absorbed. Set aside for about 10 minutes.
In a small bowl, combine all sauce ingredients, stirring until well-mixed. Set aside.
Heat vegetable oil in a wide nonstick pan over medium-high heat for a few minutes until hot. Add dried chilis and briefly stir them with the oil, about 15 seconds.
