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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
Kung Pao Chicken on Coconut 'Cauli-Rice' is a fantastic option for a weeknight dinner that supports low-carb eating. This dish features tender chicken thighs, vibrant green onions, and crunchy macadamia nuts, all cooked in a zesty sauce. With only 6 grams of carbs per serving, it fits perfectly into a keto meal plan. Plus, the coconut 'cauli-rice' adds a creamy twist to the traditional dish, making it suitable for meal prep or family gatherings.
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.
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