Kung Pao Chicken (VLCD)

Directions

3.5oz chicken breast – cut into chunks
Chopped onion (allowed amount)
1-2 tsp sambal oelek
red pepper flakes (optional)
Marinade:
1 part Bragg liquid aminos
Seasoning:
Mash together in small bowl:
3 cloves minced garlic
1-2 tsp fresh minced ginger root
Sauce:
Stir together in small bowl:
1/2 c broth
1-2 tsp Bragg liquid aminos
In small dish, combine marinade & chicken. Refrigerate 30 mins – 1 hour. Preheat non-stick pan over MED-HI heat. Cook chicken 5-7 mins, browning on all sides. Add sambal oelek. Cook 1-3 additional mins. Remove chicken from pan and set aside. Add onion to pan and cook until tender. Stir seasoning mixture in with onions. Cook 1-3 mins. Add sauce mixture to pan. Cook 1-3 mins. Re-add chicken to pan. Stir. Cook 1-3 mins Top with a few dashes of red pepper flakes (optional). Serve..

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