Cooking and Serving: Cook time: 25min – Gluten free – 4 servings

Ingredients

Meat
• 3/4 lb Chicken thighs
Produce
• 2 cloves Garlic
• 1/2 tsp Ginger, fresh
• 1 tsp Monk fruit
• 1 Red bell pepper
• 1/4 tsp Red pepper chili flakes
• 1 Sesame seeds and chopped green onions
• 1 Zucchini, medium large
Condiments
• 1 tsp Fish sauce
Baking & Spices
• 1 Himalayan pink salt and black pepper
• 3 tbsp Olive oil or avocado oil
• 1/4 tsp Xanthum gum
Oils & Vinegars
• 1 tsp Apple cider vinegar
• 2 tsp Sesame oil
Nuts & Seeds
• 2/3 cup Cashews, roasted
• 3 tbsp Coconut aminos
Liquids
• 2 tbsp Water

Description

Low Carb Kung Pao Chicken Stir Fry – an easy ONE PAN for busy weeknights. Best of all, this popular takeout favorite is ketofriendly with the same classic sweet & spicy flavors as your local Chinese restaurant.