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
2
dry red whole chilies
8
corn oil
6 Tbsps
cornstarch
1 tsp
egg whites
1
roasted peanuts
73 g
salt
4 servings
green onions
2
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:
Carbs
12 g
Fat
34 g
Protein
32 g
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