Keto Kung Pao Chicken
A keto twist on the classic Chinese Sichuan dish, featuring crispy fried chicken and a spicy sauce.
Ingredients
- ●1 pound chicken breast
- ●8 ounces tofu
- ●1 tablespoon glowing hot saucemake sure to use a low-carb hot sauce
- ●2 tablespoons pao pasteuse a sugar-free pao paste
- ●1 teaspoon chinese chili flakes
- ●2 tablespoons coconut oil
- ●1/4 cup green onions
- ●2 cloves garlic
- ●1/4 teaspoon salt
- ●1/4 teaspoon pepper
Instructions
- 1
1. Cut the chicken breast into small pieces and season with salt and pepper.
- 2
2. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
- 3
3. Add the chicken to the skillet and cook until browned and crispy, about 5-6 minutes.
- 4
4. Remove the chicken from the skillet and set aside.
- 5
5. In the same skillet, add the remaining 1 tablespoon of coconut oil.
- 6
6. Add the garlic and green onions to the skillet and cook until fragrant, about 1 minute.
- 7
7. Add the tofu to the skillet and cook until golden brown, about 3-4 minutes.
- 8
8. Add the pao paste and glowing hot sauce to the skillet and stir to combine.
- 9
9. Return the chicken to the skillet and stir to combine with the sauce.
- 10
10. Cook for an additional 2-3 minutes, until the chicken is coated in the sauce.
- 11
11. Serve hot and enjoy!