Low Carb Kung Pao Chicken

lifemadeketo.com

Ruthie K.

subheading: For the sauce:

3 tablespoons coconut aminos or low sodium soy sauce

1 teaspoon fish sauce

2 teaspoons sesame oil

1 teaspoon apple cider vinegar

¼ to ½ teaspoon red pepper chili flakes to taste

½ teaspoon fresh minced ginger

2 cloves garlic minced

2 to 3 tablespoons water or chicken broth

1 to 2 teaspoons monk fruit or erythritol, adjust to desired sweetness level

subheading: For the stir-fry:

¾ lb chicken thighs cut into 1 inch pieces

Himalayan pink salt and black pepper as needed

3 to 4 tablespoon olive oil or avocado oil

1 red bell pepper chopped into bite-sized pieces

1 medium-large zucchini chopped into halves

note: *2 to 3 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store (can also substitute with 1 to 2 teaspoons Sriracha)

⅔ cup roasted cashews or roasted peanuts

¼ teaspoon xanthum gum optional for thickening sauce

Sesame seeds and chopped green onions for garnish (optional)

Directions at lifemadeketo.com

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