This is a popular dish that is usually loaded with unhealthy oils and sugar but this healthier version is just as spicy and delicious. You can serve it with any stir fried vegetables you like and over cauliflower rice or mung bean noodles to keep it Advanced Plan.
- 1/2 cup free range chicken broth or water
- 1/4 cup liquid aminos
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon chili garlic sauce (check ingredients)
- 1/2 teaspoon ginger, microplanes
- 1 tablespoon monk fruit or erythritol sweetener
Chicken Stir Fry
- 2 tablespoons coconut oil for stir frying
- 1 1/2 pounds free range, organic chicken thigh meat, cut into 1 inch pieces
- 1 bell pepper, diced
- 1/2 onion, diced
- 3 dried thai red chiles
- 1/4 cup peanuts or cashews
Whisk the sauce ingredients together in a small bowl, and set it aside.
Heat coconut oil in a large non-toxic skillet or griddle to medium/high heat. Add the chicken, and let cook for about 3 minutes on each side until browned.
Add the bell pepper, onion, peanuts and dried Thai chiles in with the chicken and cook for a few more minutes until the chicken is cooked through and the bell peppers and onions are slightly tender. Pour in the sauce and stir together. Simmer for a few minutes to let the sauce caramelize and thicken.
Stir fry any other veggies you like to serve with the Kung Pao Chicken
Remove from heat and serve on top of mung bean noodles or cauliflower rice if desired.
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