Spice up dinner with this Kung Pao chicken recipe!

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INGREDIENTS

6 Oz Chicken breast, cubed
1/2 Tsp Ground ginger
1 Tsp Grape seed oil
1/2 Cup Red bell pepper, chopped
1/2 Cup Green bell peppers, chopped
1 Cup Canned bamboo shoot strips, drained
1 Red chili, de-seeded & chopped
2 Tbsp Green onions, chopped
1 Tbsp Low sodium soy sauce
2 Tbsp Apple cider vinegar
1 Tbsp Garlic, minced
1 Tbsp Hot chili sauce
1 Tbsp Low Carb Ketchup
1 Tsp Grape seed oil
1 Tsp Sugar substitute

DIRECTIONS

step #1

To begin, season cubed chicken with sea salt, pepper and ground ginger. 

step #2

In a hot non-stick pan add oil, once very hot add chicken.  Let cook until browned, 6-8 minutes.  

step #3

Chop & prep vegetables and red chili. Drain bamboo shoots.  

step #4

Meanwhile, in a small bowl, prepare sauce by combining all sauce ingredients together, mix well; set aside.  

step #5

Once the chicken is browned, add vegetables, red chili & bamboo shoots to the pan and allow to cook for about 3-4 minutes.  

step #6

Lastly, add sauce mixture to the pan and let it simmer to reduce slightly.  It should have a somewhat sticky texture once done.  

step #7

Top with green onions. 

step #8

Ready to Serve!

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