Recipe courtesy of Asian Food Network
Zoodles, a surprisingly tasty alternative to noodles, are particularly useful if you’re on a keto diet. Here, the zucchini alternative is paired with devilishly delicious spiced kung pao chicken, a Chinese-style chicken dish that's stir-fried with Chinese vinegar, chillies, broth and brown sugar Swerve for a hint of sweetness.
Ingredients
Serves 2
- 4 chicken thighs (deboned)
- 2 zucchinis (made into zoodles)
- keto teriyaki sauce
- 2 tbsp Ghee (or oil of choice)
- 1 clove garlic (finely minced)
- 4 slices ginger
- 5 whole dry chilli (washed and dried)
- 1 tbsp Chinese vinegar
- 4 tbsp chicken broth
- 2 tsp brown sugar Swerve (optional)
- ¼ cup peanuts or cashew nuts (optional - note that cashews contain more carbs).
Directions
1. Marinate chicken
- Cut the chicken thigh into cubes (roughly 2 cm) - you can decide whether you want to use skin or not.
- Marinate the chicken using two tablespoons of keto teriyaki sauce and ⅛ tsp of xanthan gum. Use your hands to massage the chicken and mix the sauce, then set aside for 15 minutes.
2. Cook in wok
- In a small wok, with your choice of oil (using ghee, coconut oil, or high-heat olive oil is recommended), saute the minced garlic and sliced ginger until golden and fragrant.
- Add in the dry chilli, one tablespoon of vinegar, four tablespoons of chicken broth and one more tablespoon of the teriyaki sauce.
- You may want to add some brown sugar Swerve at this point if you prefer your food to taste a little sweeter.
- Add the chicken thigh and nuts and cook until the chicken is cooked thoroughly and the sauce thickens.
3. Add zucchini noodles
- Add the zoodles and cook until your preferred doneness.
4. Plate and serve
- Use tongs to plate into a bowl and serve warm.
Asian Food Network
