Kung Pao Chicken

KUNG PAO CHICKEN

yield: 4 servings

Sauce

• 1/2 c Chicken Broth
• 1/4 c Soy Sauce
• 2 cloves Garlic (minced)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp chili garlic sauce
• 1/2 tsp ginger paste
• 1 Tbsp Pyure Sugar

Stir Fry:

• 2 Tbsp Coconut oil
• 1 1/2 lbs raw chicken thigh meat (cut in pieces)
• 1 Bell Pepper (Sliced)
• 3 Dried Chiles
• 1/4 c Peanuts

In a small bowl whisk together sauce ingredients, and set it aside.

Heat coconut oil in a large skillet to medium/high heat.

Season chicken with a little salt & pepper.

Once hot, add the chicken, and let cook for about 3 minutes on each side until browned. 

Toss the bell pepper and dried chiles in with the chicken and cook for a few more minutes until the chicken is cooked through and the bell peppers are slightly tender.

Pour in the sauce, add the peanuts, and stir all together.

Remove from heat.

 

Suggestion: Serve over rice or for a low carb option serve over cauliflower rice!