Low Carb Kung Pao Chicken on Coconut 'Cauli-Rice' Recipe
Prep Time
15 minutes
Total Time
30 minutes
Yield
4
servings
Ingredients
- 2 teaspoons soy sauce
- 2 teaspoons dry rice wine (or dry sherry)
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- 1 teaspoon chili paste
- 1 teaspoon black peppercorn
- 2 medium green onion (finely chopped)
- 1 pound chicken thigh (boneless and skinless cut into bite size pieces)
- 4 tablespoons macadamia nuts (roughly chopped)
- ½ cup coconut milk
- ½ head cauliflower (cut into large chunks)
- water
- fish sauce
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
6
g
Protein
23
g
Fat
23
g
Calories
289
You searched for the best low carb kung pao chicken, and now you're here. Great! Taste just one bite of this low-carb recipe for kung pao chicken on coconut 'cauli-rice', and you will be amazed how so much tasty flavor can be loaded into a single dish without spoiling your metabolic health. Best of all, this low carb kung pao chicken recipe is so easy to prepare, anyone could cook it. Ready to whip up the best low carb kung pao chicken you've enjoyed in your life? Read on!
Instructions
Make the cauli-rice:
- In a small saucepan, reduce the coconut cream to one third of its original volume over medium heat.
- Place the cauliflower in the bowl of a food processor and pulse until it reaches rice consistency.
- Add the cauli-rice to the coconut milk and add enough water to cover the mixture. Stir continuously until the ‘rice’ is al dente.
- Season it with a splash of fish sauce before serving.
Make the chicken:
- Combine the soy sauce, rice wine, sesame oil, oyster sauce, chilli paste, green onions and peppercorns in a bowl and mix.
- Place wok over high heat and add a few drops of sesame oil. Sear the chicken on a high heat until it has good color and is cooked through.
- Pour the sauce ingredients into the pan and cook until they are boiling.
- Add the nuts, toss and serve the chicken on a bed of steaming coconut cauli-rice.