Low Carb Kung Pao Chicken

Step 1

In a medium bowl, combine all the ingredients for the sauce. Set aside.

Step 2

Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.

Step 3

Add oil to a wok or a large non-stick skillet over medium-high heat.

Step 4

Add the chicken and cook for 5-6 minutes, or until the chicken is starting to brown and almost cooked through.

Step 5

Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and turn heat to high. Allow sauce to reduce and thicken. Season with salt, pepper or additional red pepper chili flakes as needed. You can add a little bit of 1/4 teaspoon xantham gum to thicken up the sauce further, if desired.

Step 6

Remove from heat and serve warm on a large platter or over zoodles or cauliflower rice. Sprinkle with sesame seeds and green onions if desired.