Gluten free

Dairy free

Ketogenic

Kung po chicken

Name: Kung po chicken
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts; 8 dry red whole chilies; 6 Tbsps corn oil; 1 tsp cornstarch; 1 egg whites; 0.5 cup roasted peanuts; 4 servings salt; 2 green onions; 1 tsp sesame oil; 2 Tbsps soy sauce; 4 servings water; 1 tsp vinegar

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

dry red whole chilies

corn oil

6 Tbsps

cornstarch

1 tsp

egg whites

roasted peanuts

0.5 cup

salt

4 servings

green onions

sesame oil

1 tsp

soy sauce

2 Tbsps

water

4 servings

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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