This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks. This version is low sodium, low carb, Paleo, Keto, Whole 30, heart healthy, and diabetes friendly!
Recipe by: Mayumi Tavalero
Cook Times
Active Prep22
Hands-On Cook13
Hands-Off Cook0
Passive0
Total Time35 minutesminutes
Recipe Serving Size10people
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok
Ingredients
3poundboneless skinless chicken breastdiced
Marinade for chicken:
4tablespooncoconut aminos
1tablespoonapple cider vinegar
4tablespoonalmond flour
1tablespoonavocado oildivided
Stir Fry
3tablespoonfresh gingerfinely chopped
8clovegarlicfinely chopped
4small dried red chilesroughly chopped, seeds removed optional
1cuponion1/2 inch dice
1cupgreen bell pepper1/2 inch dice
1cupred bell pepper1/2 inch dice
1cupcelery1/2 inch dice
1/2cupgreen onioncut into 1/2 inch lengths
4tablespooncoconut aminos
1cupunsalted peanuts
For the cauliflower rice:
33ounce frozen riced cauliflower
2clove garlic minced
2teaspoon avocado oil
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.