Kung Pao Cauliflower Chicken - Low Carb, Keto, Paleo and Gluten-Free!
Calories 250kcal
Ingredients
- 3 skinless chicken breasts (large boneless, sliced into 2" pieces)
- 1 tablespoon sesame oil
- 5 garlic cloves (large boneless, sliced into 2" pieces)
- 2 tablespoons ginger (large boneless, sliced into 2" pieces)
- 2 inches florets
- 1 cup sugar pea (large boneless, sliced into 2" pieces)
- 2 tablespoons tamari soy sauce (large boneless, sliced into 2" pieces)
- 1 tablespoon honey (large boneless, sliced into 2" pieces)
- 1 tablespoon sriracha sauce
- 2 green onions (large boneless, sliced into 2" pieces)
- 2 tablespoons sesame seeds
Instructions
- Heat a large pan or wok over medium-high heat.
- Add the sesame oil.
- Once it starts to sizzle, add the garlic and ginger and saute for about 2 minutes.
- Add the chicken and sauté for about 4 minutes.
- Add the cauliflower (and sugar snap peas, if using), tamari, honey and sriracha and saute for about 7 minutes or until the cauliflower has softened and the chicken is cooked (cut open a couple of pieces to check that there is no pink color inside).
- Reduce the heat to low and stir in the green onions and sesame seeds.
- Taste the sauce and add salt and pepper to taste.
- Continue to cook until the sauce thickens to your desired consistency.
- Serve and enjoy!
Originally posted 2019-02-20 18:45:39.
