Sweet, spicy, sticky, how awesome is that!! This recipe is the perfect dish to fill that need for Chinese takeout.
Makes four servings
1 pound boneless chicken thighs cut into bite size pieces
1 12 ounce bag of frozen long green beans or other veggies such as asparagus or broccoli
3 sweet baby bell peppers julienned
2-3 cloves garlic minced
3 tablespoons avocado oil
1 package LonoLife Thai Curry bone broth
8 ounces water
1 tablespoon brown sweetener of choice
2 tablespoons fresh chili paste
1 tablespoon orange zest or 1/8 teaspoon orange extract
salt and pepper to taste
Serve over Garlic Herb Cauliflower Rice drizzled with Sesame oil
Heat avocado oil in heavy pot or skillet, add chicken, garlic salt, Chinese Five Spice, and pepper sauté until chicken is browned and golden. Add sliced peppers cook for a few minutes to soften add frozen green beans, bone broth packets, water, chili paste, and brown sweetener, stir. Once mixture is bubbling add guar gum to thicken, adjust salt and spices to taste then remove from heat. To serve: cook frozen cauliflower rice in microwave according to package directions. Place cauliflower rice on plate, drizzle with sesame oil, add Kung Foo Chicken on top of rice, garnish with green onion and/or sliced almonds or coconut shreds. Add Coconut Aminos in place of Soy Sauce.