Spicy Kung Pao Chicken!

I love Asian food! Low in carbs and high in protein, this recipe is excellent for lunch or dinner.

 

Ingredients:

 

CHICKEN BREAST, CHOPPED 2 LBS.


GARLIC, CHOPPED 2 CUPS


SNOW PEAS 2 CUPS


RED, YELLOW, AND ORANGE BELL PEPPERS, CHOPPED 2-1/2 CUPS


RAW CASHEWS 1 CUP


EXTRA-VIRGIN OLIVE OIL 1 SPRAY


BRAGG LIQUID AMINOS 4 TBSP


WATER 4 TBSP


TOMATO SAUCE/PASTE OR KETCHUP 2 TBSP


RICE VINEGAR 1 TBSP


COCONUT SUGAR 2 TBSP


MINCED GINGER 1 TBSP


RED CHILI PEPPER SAUCE 1 TBSP


ARROWROOT STARCH 1 TBSP


CHOPPED GREEN ONIONS TO GARNISH

 

Directions:

  1. In a bowl, add ingredients for the sauce and whisk together.
  2. Set a nonstick skillet on medium-high heat, and spray with extra-virgin olive oil.
  3. When the skillet is hot, toss in garlic and sear for about two minutes.
  4. Add chopped chicken breast.
  5. Cook the chicken for about 6-8 minutes, or until the outside is seared.
  6. Next, toss in chopped bell peppers and sear for about three minutes. Stir the mixture with a wooden spatula.
  7. Slowly pour in the tomato sauce, stirring frequently.
  8. Toss in the raw cashews and stir.
  9. Garnish with green onions and enjoy with brown rice or quinoa!

 

Nutritional Facts:

Serving size: 1 bowl
Recipe yields 6 servings
Calories: 344
Fat: 13 g
Carbs: 17 g (3 g fiber)
Protein: 38 g

Recipe courtesy of Bodybuilding.com
 

 

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