I was able to meal plan for the week as Shawn & I drove back from Ft. Myers. Can I just say it’s WAY easier to do that when you have two people coming up with ideas?! Ever since I found ghee, I’m kinda on a kick with cooking things in it. I made a basic stiry fry in it last week and wanted to find something with a sauce for it. I found a recipe for Kung Pao Chicken and knew I found a winner. The original recipe is in the link…here’s what I did to adapt it:
~1 lb of boneless, skinless chicken thighs (mine came in a pack with 4)
~Seasoning for the chicken: ground ginger, garlic powder, onion powder, paprika, salt , & pepper
~2 tbsp of ghee (or coconut oil or any oil with a high smoke point)
~½ sweet onion, sliced
~1 green pepper, sliced
~1 red pepper, sliced
~1 green onion for garnish
In a separate bowl combine:
~1 tbsp coconut aminos
~2 tsp rice wine vinegar
~2 tbsp sriracha (it’s spicy, if you don’t want it as spicy, reduce to 1 tbsp)
~1 tbsp of keto ketchup (or plain tomato sauce)
~2 tsp sesame oil
~10 drops of liquid stevia
~1/2 tsp of ground ginger
First things first, heat up your skillet over medium-high heat. Ours is usually set to 7. I GENEROUSLY season the chicken while I wait. I’m talkin’ about adding enough seasoning of each one that you can’t really see the other seasoning. I mash it all in with my hand to make sure there’s an even coating. Then add in your ghee or oil of choice and gently lay the chicken down in the pan. I cook it for 8 minutes on the first side and 5 minutes on the second side. While the chicken is cooking, slice your veggies and season them with salt, pepper, and garlic powder (not nearly as much as the chicken though).
Remove the chicken and add in the veggies…carefully because the oil is gonna be hot and you don’t want wanna burn yourself! Stir the veggies around and cook them about 5 minutes or until crisp tender. While the veggies are cookin’, combine the other ingredients from above (the ones that have “in a separate bowl combine.” There’s gonna be a bunch of awesome crispy pieces and flavor stuck to the bottom of the pan. We have to de-glaze this action. When the veggies are to the tenderness you like, pour in that mixture slowly and scrape the bottom of the pan to get all that flavor! It will sizzle a ton, that’s normal. Let that cook for about a minute.
While that’s goin’, slice your chicken into about 8 even layers like a stir-fry. Add them back into the pan and stir it around. Taste test it to see if you wanna add anything else in there.
THE one thing I missed was having rice with this dish. It would have been tasty. Next time I’ll probably make cauli-rice to pair with it. If you’re good with rice, do that! 🙂