This is one of the recipe in my book KETO EAST!
KETO EAST showcases many Asian recipes made Keto. It introduce the simple science of Low Carb High Fat Ketogenic way of life, sharing stories on my past challenges with health and weights, and how I successfully live this Keto lifestyle for coming 10 years surrounding myself with delicious satisfying food to regain health and stay slim.
For more delicious recipes get KETO EAST here:
Watch how I prepare this dish on YouTube
Here is the recipe
Kung Pao Chicken
Author: Kelly Peterson
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
- Ingredients:
- 4 boneless chicken thighs, cut into bite sized pieces
- 2 tablespoons tamari (or liquid aminos)
- ½ teaspoon white ground pepper
- 2 tablespoons Shaoxing rice wine (or brandy)
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon xylitol
- ½ teaspoon Chinese black vinegar (or rice vinegar, coconut vinegar, apple cider vinegar)
- 2 tablespoons water
- 4 tablespoons lard
- 1 inch piece of ginger, peeled and thinly sliced
- 2 cloves garlic, sliced
- 6 dried red chilies, seeds removed, soak in water till soften and drain
- 3 tablespoons roasted cashew nuts
- 2 tablespoons beef gelatin
- 1 stalk scallion, sliced
Preparation
- In a bowl, mix the chicken with 2 teaspoons of tamari, white pepper, 1 tablespoon rice wine, and olive oil for 30 minutes.
- In a small bowl, mix the remaining tamari, remaining rice wine, salt, xylitol, black vinegar, and water together and set aside.
- Heat a wok or frying pan with 2 tablespoons of lard and stir-fry the marinated chicken for about 3 minutes or until they are almost cooked through. Transfer to a plate and reserve.
- Add the remaining lard to the wok and add in the ginger , garlic and red chillies. Cook while stirring for 3 minutes, until everything is fragrant and softened.
- Return the chicken to the wok and add the roasted cashew nuts and the reserved sauce . Sprinkle the beef gelatin into the wok and toss everything together. Cook for another 1-2 minutes until everything is well coated in sauce and the chicken is cooked through. Sprinkle with sliced scallions before serving.
Nutrition Facts
Each serving contains 9g total carb, 8g net carb, 3g protein and 38g fat.
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Will this come in digital download instead of hard copy?
Yes, Keto East ebook is coming soon. Thank you!
What is the purpose of using Beef gelatin? Is there a substitute for this? Can we omit this and what is the effect if we omit?
Hi Swee Leng, The beef gelatin is a substitute for the usual corn starch to give this dish a similar consistency.
You can always omit it, it would taste as good without.
Without it is just a bit more saucy that’s all. Enjoy!
will you be re-issuing your book? can’t seem to find it anywhere.
Sorry, our first print was sold out in May launch. The second shipment will be available in a couple weeks in Singapore and Malaysia.
It will also be available on Amazon in July. Thank you for your support!
Which beef gelatin do you use? And, you mention a spice that gives the dish the authentic flavor, but I not recognizing it in the recipe. Can you tell me what it is? Thanks!
Hi, I use NOW Real Food beef gelatin powder. You should be able to find it in the regular grocery store or online. And the authentic flavor I referred to was the xylitol to give it a little bit of sweetness just like the usual Kung Pao Chicken. You can skip adding the sweetness if you like. Enjoy!
Xylitol has a BG response and cashews it bit high in carbs, I can use liquid Stevia and perhaps almond slivers?
Xylitol has no BG response for me. Yes, certainly you can chose to use stevia (or skip the sweetener) and replace cashew with almond. It should be equally good.
I love this! Can Chris and I come over and cook with you?
Sure you can! 🙂