Description
A delightful and flavorful Keto Kung Pao Chicken recipe, perfect for a quick weeknight dinner packed with bold flavors and crunchy vegetables.
Ingredients
- 1 lb chicken breast, diced
- 2 cups mixed bell peppers, chopped
- 1 cup zucchini, diced
- 1/4 cup soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp peanut butter or almond butter
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Red pepper flakes to taste
- 1/4 cup roasted peanuts (optional for garnish)
- Green onions for garnish
Instructions
- In a large skillet, heat sesame oil over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Add the minced garlic and ginger, and cook for an additional minute.
- Stir in the bell peppers and zucchini, cooking until they are tender-crisp.
- In a small bowl, mix soy sauce, rice vinegar, peanut butter, and red pepper flakes.
- Pour the sauce over the chicken and vegetables, stirring to combine.
- Cook for another 2-3 minutes, allowing the sauce to thicken.
- Serve hot, garnished with peanuts and green onions.
Notes
Using fresh ingredients makes a world of difference in flavor. Adjust red pepper flakes according to your heat preference.
