Kung po chicken
Gluten free
Dairy free
Ketogenic

Kung po chicken

A delicious Kung Po Chicken recipe that is gluten free, dairy free, and ketogenic, perfect for a main course. It takes around 45 minutes to prepare and is packed with flavor. It is a great source of protein and fats, with essential vitamins and minerals.

Ingredients

chicken breasts

chicken breasts

2

dry red whole chilies

dry red whole chilies

8

corn oil

corn oil

6 Tbsps

cornstarch

cornstarch

1 tsp

egg whites

egg whites

1

roasted peanuts

roasted peanuts

73 g

salt

salt

4 servings

green onions

green onions

2

sesame oil

sesame oil

1 tsp

soy sauce

soy sauce

2 Tbsps

water

water

4 servings

vinegar

vinegar

1 tsp

Method

  • Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups.
  • Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel.
  • Remove the tops and set aside on plate with scallions
  • Combine the sauce ingredients in a cup. Set aside near cooking area.
  • Place a strainer over a pot near the cooking area.
  • Heat a wok over moderate heat until it is very hot.
  • Add the peanut oil and heat to about 30
  • Mix the chicken again and add to the hot oil. Raise the heat to

Nutrition:

478 kcal

Carbs

12 g

Fat

34 g

Protein

32 g

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