Low Carb Kung Pao Chicken

Low Carb Kung Pao Chicken

For the sauce :
3 tablespoons coconut aminos or low sodium soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
1 teaspoon apple cider vinegar
1/4 - 1/2 teaspoon red pepper chili flakes to taste
1/2 teaspoon fresh minced ginger
2 cloves garlic minced
2-3 tablespoons water or chicken broth

  • In a medium bowl, combine all the ingredients for the sauce. Set aside.
  • Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.
  • Add oil to a wok or a large non-stick skillet over medium-high heat.

  • For Full Instruction: lifemadeketo.com

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