Kung Pao Chicken with Cauliflower Rice
$0.00 Cooking Fee
Serving Size: 7 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Place the diced chicken in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
- Heat a large sauté pan or wok over high heat, and when hot, add 1/2 the oil.
- Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
- To the same pan add the remaining oil. Add the ginger, garlic, dried red chilies and cook for 30 seconds or less, being careful not to burn the aromatics.
- Add all the vegetables to the pan and stir-fry for a minute or two.
- Add the cooked reserved chicken, mixing well to combine.
- Stir-fry for several minutes more, then add the coconut aminos to taste.
- Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
- Remove from heat and stir in peanuts.
Make the cauliflower rice:
- Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.
Cook Times
Ingredients
Ingredients
- 3 pound boneless skinless chicken breast diced
Marinade for chicken:
- 4 tablespoon coconut aminos
- 1 tablespoon apple cider vinegar
- 4 tablespoon almond flour
- 1 tablespoon avocado oil divided
Stir Fry
- 3 tablespoon fresh ginger finely chopped
- 8 clove garlic finely chopped
- 4 small dried red chiles roughly chopped, seeds removed optional
- 1 cup onion 1/2 inch dice
- 1 cup green bell pepper 1/2 inch dice
- 1 cup red bell pepper 1/2 inch dice
- 1 cup celery 1/2 inch dice
- 1/2 cup green onion cut into 1/2 inch lengths
- 4 tablespoon coconut aminos
- 1 cup unsalted peanuts
For the cauliflower rice:
- 33 ounce frozen riced cauliflower
- 2 clove garlic minced
- 2 teaspoon avocado oil
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, WokReheating/Serving Instructions
Heat in microwave, covered, on full power.
Nutrition
Calories: 336kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 469mg | Potassium: 1023mg | Fiber: 5g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 84mg | Calcium: 62mg | Iron: 2mg
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