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Ketogenic Chicken and Vegetable Stir-Fry with Kung Pao Sauce: A Low-Carb Delight

Embark on a culinary journey with this tantalizing Ketogenic Chicken and Vegetable Stir-Fry, a symphony of flavors that will please your palate and nourish your bod. This low-carb dish is a delectable blend of tender chicken, vibrant vegetables, and a savory Kung Pao sauce, guaranteed to leave you satisfied.

Ingredients:

  • 1 pound boneless, skinless chicken breasts, sliced
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped broccoli florets
  • 1/2 cup chopped carrots
  • 1/2 cup chopped snow peas
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon chopped peanuts, for garnish

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken and cook until browned on all sides.
  3. Add the onion, bell pepper, broccoli, carrots, and snow peas and cook until tender-crisp.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, Sriracha sauce, ginger, garlic powder, and red pepper flakes.
  5. In a separate bowl, mix the cornstarch and water until smooth.
  6. Bring the sauce mixture to a boil in the skillet, then reduce heat to low and simmer for 1 minute.
  7. Add the cornstarch mixture and cook, stirring constantly, until the sauce has thickened.
  8. Add the chicken and vegetables back to the skillet and stir to combine.
  9. Serve over cauliflower rice or your favorite low-carb side dish, garnished with peanuts.

Tips:

  • For a spicier stir-fry, add an extra teaspoon or two of Sriracha sauce.
  • Feel free to add other low-carb vegetables, such as zucchini, mushrooms, or baby bok choy.
  • If you don’t have rice vinegar, you can substitute white vinegar or apple cider vinegar.
  • Enjoy the leftovers for lunch the next day or freeze them for later.

    • Benefits:

    This Ketogenic Chicken and Vegetable Stir-Fry is not only delicious, but it’s also packed with nutritional benefits. Chicken is a lean protein that is low in calories and high in protein. Vegetables are loaded with vitamins, minerals, and antioxidants. And the Kung Pao sauce is a good source of healthy fats and protein.

    Overall, this dish is a great option for those following a ketogenic diet or simply looking for a healthier meal option. So, grab your wok and get ready to stir up some keto magic!