![]() ![]() Add in all of the Sauce, and simmer for about 5 more minutes.Cook for approximately 5-8 minutes, or until the vegetables start to become soft in texture.Add in the Bell Peppers, Zucchini, and Celery and toss in the oil to coat evenly.Add the Garlic, Ginger and Black Pepper and saute for about 1-2 minutes, until fragrant.Add 2 more Tablespoons of Avocado Oil to the Wok.Once fully browned remove the Chicken from the wok and set aside to add back in towards the end.Brown the Chicken for approximately 10 minutes to get the outsides fully seared.Add all of the Chicken Thighs, and toss to get the chicken evenly coated with the hot oil.In a Large Wok over Medium-High Heat warm up 2 Tablespoons of the Avocado Oil.Whisk to get the sauce evenly mixed and to dissolve the Monkfruit sweetener.In a Small Mixing Bowl combine 4 Tablespoons of the Aminos, 1 Tablespoon of the Vinegar, the Garlic Chili Sauce, Monkfruit Sweetener and the Chicken Bone Broth.Toss the chicken again by hand to insure an even coating, and set aside while preparing the other ingredients to marinate.(Yes, this will cause the Baking Soda to foam up) Drizzle the Chicken with about 1 Tablespoon of the Liquid Aminos -or- Coconut Aminos.Sprinkle the Chicken meat with Baking Soda and toss by hand to get an even coating.Place the chicken in a Medium Mixing Bowl. Start by cutting up your Boneless & Skinless Chicken Thighs into chunks that are about 1″ square, or as close to that as you can get them.Be sure to read the labels before you buy them to make sure that things like your Vinegars are not sweetened and things like that. ![]() ![]() When shopping for your ingredients please keep in mind that not all brands are created equally, and some have totally different ingredients or additives in them. I personally like to source the majority of my daily carbs from fresh vegetables, as I believe that keto-friendly vegetables should still remain a regular part of your meals. The combination of vegetables ends up making this dish a good source of your veggies, but you could also feel free to increase the ratios of chicken to vegetables if you want to fatten the dish up, or even cut down on some of the carbohydrates. (The chicken does turn out really tender, so maybe it does work after all!)įrom there, rather than serving this dish on a bed of Riced Cauliflower, or some other noodle or rice attempt, I like the way that Panda Express prepares their Kung Pao, with a bulk of sliced Zucchini spears in it as a good filler. I am told that this combination helps tenderize the chicken. So, while we won’t exactly be seeing a crazy lava flow, there will be some bubbling going on in the marinade. Most of us should be able to recall what happens when we add Baking Soda and Vinegar together, and we get that foaming volcano from Elementary School Science Fairs. The marinade for the Chicken Thighs sounds a little bit unconventional, since it includes Baking Soda for starters, and that is combined with Rice Vinegar. One of my favorite Chinese dishes is now Keto Kung Pao Chicken. This recipe is such a close copy-cat that it is deeply satisfying. One of my favorite dishes to eat at Panda Express has always been the Kung Pao Chicken, but sadly their version is not quite Keto-friendly. ![]()
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