Another dish from Liam's Chef Special cook along!
Kung Pao Chicken
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Kung Pao Chicken
Rated 4.0 stars by 6 users
Category
Chicken / Dairy Free / Fakeaway
Author:
Liam Kellard
Another fantastic recipe, courtesy of our Kestival Head Chef, Liam!
The coconut aminos are the main contributor to the carbs here. So we've listed it as 2 or 3 portions, depending on your goals. If a third isn't big enough, but you don't want to have the extra carbs from a larger portion, serve this with some cheesy wraps!
Please note: Peanuts are not keto. If you'd like to substitute these, use another nut or seed with a similar texture, for example pili nuts, pine nuts, sunflower seeds.
If splitting into 2 portions, each portion contains:
756 Calories / 13g Carbs / 53g Protein / 55g Fat
If splitting into 3 portions, each portion contains:
504 Calories / 8.5g Carbs / 35g Protein / 36g Fat
Ingredients
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340g Chicken Thighs (skinless & boneless)
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100g Courgette
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100g Red Pepper
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2 Tbsp Coconut Aminos (soy sauce alternative)
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50g Peanuts (see description above for alternatives)
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75ml Chicken Stock (homemade is best, but Tesco do a pouch of stock with no added sugar - look for Tesco Finest Chicken Stock)
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60ml Olive Oil
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20g Spring Onions
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10g Toasted Sesame Oil
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10g Salt
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2 Garlic Cloves
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5g Thai Fish Sauce
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5g Apple Cider Vinegar
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2.5g Fresh Ginger
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1/2 tsp Sesame Seeds
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1/4 tsp Xanthan Gum
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1/4 tsp Dried Red Chillies
Directions
In a medium bowl, combine all the ingredients for the sauce (chicken stock, coconut aminos, diced garlic, diced ginger). Set aside.
Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.
Add sesame & olive oil to a wok or a large non-stick skillet over medium-high heat.
Add the chicken and cook for 5-6 minutes, or until the chicken is starting to brown and almost cooked through.
Toss in the courgette, peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the peanuts (slightly crushed up). Toss everything together and turn heat to high. Allow sauce to reduce and thicken. Season with salt, pepper or additional red pepper chili flakes as needed, plus the sweetener (to taste). You can add a little bit of 1/4 teaspoon xanthan gum to thicken up the sauce further, if desired.
Remove from heat and serve warm on a large platter or over courgette noodles or cauliflower rice. Sprinkle with sesame seeds and spring onions if desired.
