I wanted to make this again and it wasn’t on my blog. For shame!! I really have enjoyed having all our favorite meals in one place. With little naked pictures of my sous chef and his super cute dirty face. Seriously, can life get any better?? And then throw in a napping cat out the kitchen window and I’m just in heaven… What is it about a napping cat?
So this dish: Let me just say, if you like Chinese take-out but you also like to stay on track heath/diet-wise, make this asap. It’s the best of both worlds. Healthy AND delish.
The Ingredients:
2 medium chicken thighs, bone in skin on
1 tsp. ground ginger
salt and pepper
1/4 cup peanuts
1/2 medium green pepper
2 large spring onions
4 red Bird’s Eye Chilis, de-seeded (I used 2 Serrano peppers instead)
The Sauce:
1 tbsp. soy sauce
2 tsp. rice wine vinegar
2 tbsp. chili garlic paste
1 tbsp. ketchup
2 tsp. sesame oil
1/2 tsp. maple extract (I used a couple tablespoons of maple syrup instead, yum!)
10 drops liquid stevia (I didn’t use this because of the above)
First I began the painstaking task of cutting up the meat. Granted, you could probably use boneless/skinless meat as well, but I think the skin adds extra flavor and fat to the dish.
I’ve experimented with different ways of cutting chicken, and point down/handless cutting with shears wins for me. The less I have to touch raw poultry the better. And it ensures I don’t cut myself too!
De-bone and cut into tiny bite sized peices. I removed any huge pieces of skin but a little skin attached to the meat is good! It will fry into little crispy golden pieces of heaven in the fry pan.
M added the salt and pepper and ground ginger after it was all cut up.
Mix up the sauce and cut up veggies (green pepper/onions/chilis) and set aside.
Next heat a pan over medium/high heat and add some oil. Once the pan is super hot add the chicken. Let chicken cook until browned (about 10 minutes). You will start to recognize little Kung-Pao-like pieces. In your very own kitchen. Yay!
Once the chicken is browned, set aside and cook the veggies and peanuts in the same pan (with some oil) for a few minutes until a tiny bit tender. 
After a few minutes lower the heat and add the chicken and the sauce to the veggies and peanuts. Stir and cook a few minutes until the sauce has reduced a bit. The end result will be a little sticky (aka Delishhhh,)
I don’t believe in Chinese food without some steaming hot rice so thank goodness for this keto fried cauliflower rice recipe. I had no idea a non-rice “rice” could be so good!
And of course we never shy away from hot sauce over here.. bring it on! I hope you try this recipe.. it’s so worth it!
XOXO
To keep this recipe Keto-friendly, follow the stevia/maple extract instructions and leave out the maple syrup. And Thank you Ruled.me for this crazy good recipe!
