Keto Kong Pao Chicken with Zucchini Noodles

Zoodles, a surprisingly tasty alternative to noodles, is particularly useful if you’re on a keto diet. That’s zoodles, or zucchini sliced into noodles. Here, it’s paired with a devilishly spiced kong pao chicken recipe, or a Chinese-style chicken dish that’s stir-fried using Chinese vinegar, chilies, broth and brown sugar swerve for a hint of sweetness.

Halal

Healthy

No Alcohol

No Nuts

Difficulty: Medium

Preparation: 20 min
Cook: 10 min
Clean up: min

Steps: 3 steps
11 Ingredients

Difficulty: Medium
Steps: 3 steps
11 Ingredients

Preparation: 20 min
Cook: 10 min
Clean up: min

Instructions

1. Marinate Chicken

Cut the chicken thigh into cubes (about 2cm), you can decide whether you want to use skin or not
Marinate the chicken using 2 tbsp keto teriyaki sauce and ⅛ tsp of xanthan gum. Use your hands to massage the chicken and mix the sauce, then set aside for 15 minutes.

2. Cook in Wok

In a small wok, with your choice of oil (I recommend using ghee, coconut oil, or high heat olive oil), saute the minced garlic and sliced ginger until golden and fragrant.
Add in the dry chili, 1 tbsp of vinegar, 4 tbsp of chicken broth, and 1 tbsp more of the Keto Teriyaki Sauce.
You may want to add some Brown Sugar Swerve at this point if you prefer your food to taste a little sweeter.
Add the chicken thigh and nuts and cook until the chicken is cooked thoroughly and the sauce thickens.

3. Add Zucchini Noodles

Add zoodles and cook until your preferred doneness.

Plate and Serve!

Use thongs to plate onto a bowl and serve warm