All the spice of Kung Pao. None of that Chinese food guilt.
Kung Pao Shirataki Chicken
Description
The ingredients list is long, but the effort will pay off. Make a big batch and eat it all week. Full-flavored and a great way to get your protein as well as a full belly. Chinese food lovers, you're welcome.
Ingredients
Instructions
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In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the psyllium husk. Mix well.
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Place a large wok over high heat until hot. Add 1 T coconut oil. Add the chicken pieces, stirring constantly to keep them from sticking. When the pieces are white on all sides, remove from heat.
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In a small bowl, combine remaining 1 tablespoon psyllium husk with 1/3 cup water; mix well and set aside. Reheat wok and add second tablespoon of coconut oil. When very hot, add chiles and stir-fry until slightly blackened. Add almonds, garlic, scallions and ginger, and stir-fry until lightly browned.
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Add chicken pieces, stock, Tamari, erythritol, vinegar, remaining and 1 teaspoon salt. Mix well, and stir in psyllium husk mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve with shirataki.
Servings 4
- Amount Per Serving
- Calories 423kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 8g40%
- Cholesterol 107mg36%
- Sodium 2462mg103%
- Potassium 218mg7%
- Total Carbohydrate 20g7%
- Dietary Fiber 7g29%
- Sugars 1g
- Protein 43g86%
- Vitamin A 6 IU
- Vitamin C 8 mg
- Calcium 5 mg
- Iron 14 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can warm the shirataki separately in a dry pan if you don’t want the spicy sauce on it. Or toss in with the chicken mixture for a fully mixed pot.
To keep the heat down, substitute chili flakes for the whole chilies. Adjust to your desired heat.