Low Carb Kung Pao Chicken

Ingredients

For the sauce:

• 3 tablespoons coconut aminos or low sodium soy sauce
• 1 teaspoon fish sauce
• 2 teaspoons sesame oil
• 1 teaspoon apple cider vinegar
• 1/4 - 1/2 teaspoon red pepper chili flakes to taste
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced
• 2-3 tablespoons water or chicken broth
• 1-2 teaspoons monk fruit or erythritol, adjust to desired sweetness level

For the stir-fry:

• 3/4 lb chicken thighs cut into 1 inch pieces
• Himalayan pink salt and black pepper as needed
• 3-4 tablespoon olive oil or avocado oil
• 1 red bell pepper chopped into bite-sized pieces
• 1 medium-large zucchini chopped into halves
• **2 - 3 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store (can also substitute with 1-2 teaspoons Sriracha)
• 2/3 cup roasted cashews or roasted peanuts
• 1/4 teaspoon xanthum gum optional for thickening sauce
• Sesame seeds and chopped green onions for garnish (optional)

Instructions

• in an exceedingly medium bowl, mix all the ingredients for the sauce. Set aside.

• Season chicken with salt, pepper and one tablespoon of sauce/marinade.

• Add oil to a cooking pan or an outsized non-stick frying pan over medium-high heat.

• Add the chicken and cook for 5-6 minutes, or till the chicken is setting out to brown and nearly burned through.

• supply the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or till the vegetables square measure crisp-tender and therefore the chicken is burned through. Pour within the remaining sauce and add the cashews. Toss everything along and switch heat to high. enable sauce to cut back and thicken. Season with salt, pepper or further red pepper chili flakes PRN. you'll add a bit little bit of 1/4 teaspoon xantham gum to thicken up the sauce more, if desired.

• take away from heat and serve heat on an outsized platter or over zoodles