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4 from 50 votes

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

5 minutes
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!