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Low Carb Kung Pao Chicken

Kelly
  • 25 minutes
  • Serves 4

INGREDIENTS

3/4 lb

Chicken thighs

2 cloves

Garlic

1/2 tsp

Ginger, fresh

1 tsp

Monk fruit

1

Red bell pepper

1/4 tsp

Red pepper chili flakes

1

Sesame seeds and chopped green onions

1

Zucchini, medium large

1 tsp

Fish sauce

1

Himalayan pink salt and black pepper

3 tbsp

Olive oil or avocado oil

1/4 tsp

Xanthum gum

1 tsp

Apple cider vinegar

2 tsp

Sesame oil

2/3 cup

Cashews, roasted

3 tbsp

Coconut aminos

2 tbsp

Water