Keto Kong Pao Chicken With Zucchini Noodles
Zoodles, a surprisingly tasty alternative to noodles, is particularly useful if you’re on a keto diet. That’s zoodles, or zucchini sliced into noodles. Here, it’s paired with a devilishly spiced kong pao chicken recipe or a Chinese-style chicken dish that’s stir-fried using Chinese vinegar, chillies, broth and brown sugar swerve for a hint of sweetness.
- 4 chicken thighs (deboned)
- 2 zucchinis (made into zoodles)
- 2 + 1 tbsp SK Special Sauce
- ⅛ tsp of xanthan gum (optional)
- 2 tbsp ghee (or oil of choice)
- 1 clove garlic (finely minced)
- 4 slices ginger
- 5 whole dried chilli (washed and dried)
- 1 tbsp Chinese vinegar
- 4 tbsp chicken broth
- 2 tsp brown sugar swerve (optional)
- ¼ cup peanuts or cashew nuts (optional) *note that cashews contain more carbs
- Cut the chicken thigh into cubes (about 2cm), you can decide whether you want to use skin or not.
- Marinate the chicken using 2 tbsp SK Special Sauce and ⅛ tsp of xanthan gum. Use your hands to massage the chicken and mix the sauce in, then set aside for 15 minutes.
Cook in wok
- In a small wok, with your choice of oil (I recommend using ghee, coconut oil, or high heat olive oil), saute the minced garlic and sliced ginger until golden and fragrant.
- Add in the dry chillies, 1 tbsp of vinegar, 4 tbsp of chicken broth, and 1 tbsp more of the SK Special Sauce.
- You may want to add some Brown Sugar Swerve at this point if you prefer your food to taste a little sweeter.
- Add the chicken thigh and nuts and cook until the chicken is cooked thoroughly and the sauce thickens.
- Add zoodles and cook until your preferred doneness.
- Use thongs to plate up and serve warm.