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Kung Pao Chicken
1 tablespoon coconut oil
1 pound of boneless and skinless chicken breast, chopped in bite-sized pieces
1 teaspoon of sea salt
½ teaspoon black pepper
2 garlic cloves, minced
2 tablespoons coconut aminos
1 tablespoon toasted sesame oil
1 red bell pepper, seeded and chopped
2 celery stalks, chopped
1 tablespoon fresh ginger, minced
¼ cup whole cashews
Scallion for garnishing
Add coconut oil to a skillet and heat to medium. Add chopped chicken and season with sea salt and black pepper.
Allow chicken to brown as it cooks, stirring often.
Add minced garlic, coconut aminos, toasted sesame oil, chopped red pepper, and chopped celery and stir together.
When the chicken has cooked through the vegetables have started to soften, turn off the heat and serve with chopped scallion and cashews.
Net Carbs: 6