Keto Kung Pao Chicken

• Gluten free

• Meat

  • 2 Chicken thighs, medium skin on bone in

• Produce

  • 4 Bird's eye chilis, red
  • 1 tsp Ginger, ground
  • 1/2 Green pepper, medium
  • 1/4 cup Peanuts
  • 2 Spring onions, large

• Condiments

  • 2 tbsp Chili garlic paste
  • 1 tbsp Ketchup, reduced sugar
  • 10 drops Liquid stevia
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Maple extract
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Rice wine vinegar
  • 2 tsp Sesame oil

Found on ruled.me

Description

Directions

• Chop chicken into bite sized pieces and season with salt, pepper, and ginger.
• Heat a pan over medium-high heat and once very hot, add chicken. Let chicken cook until browned (about 10 minutes).
• Chop up and prep vegetables and chilis. Set aside. Prepare sauce by combining all ingredients together and mixing well.
• Once the chicken is browned, stir everything together and let cook for a few minutes more. Add vegetables and peanuts to the pan and cook for 3-4 minutes.
• Add sauce and let it boil to reduce.