Kung Pao Cauliflower Chicken – Low Carb, Keto, Paleo and Gluten-Free!

Kung Pao Cauliflower Chicken - Low Carb, Keto, Paleo and Gluten-Free!

Ingredients

• 3 skinless chicken breasts ((large boneless, sliced into 2" pieces))
• 1 tbsp sesame oil
• 5 garlic cloves ((large boneless, sliced into 2" pieces))
• 2 tbsp ginger ((large boneless, sliced into 2" pieces))
• 2 inches florets
• 1 cup sugar pea ((large boneless, sliced into 2" pieces))
• 2 tbsp tamari soy sauce ((large boneless, sliced into 2" pieces))
• 1 tbsp honey ((large boneless, sliced into 2" pieces))
• 1 tbsp sriracha sauce
• 2 green onions ((large boneless, sliced into 2" pieces))
• 2 tbsp sesame seeds

Instructions

1. Heat a large pan or wok over medium-high heat.
2. Add the sesame oil.
3. Once it starts to sizzle, add the garlic and ginger and saute for about 2 minutes.
4. Add the chicken and sauté for about 4 minutes.
5. 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).
6. Reduce the heat to low and stir in the green onions and sesame seeds.
7. Taste the sauce and add salt and pepper to taste.
8. Continue to cook until the sauce thickens to your desired consistency.
9. Serve and enjoy!