Monday, June 15, 2015

Kung Pao Style Chicken & Veggie Stir-Fry - Low Carb, Fresh & Delicious

This evening I made Kung Pao Style Chicken & Veggie Stir-Fry. It was filled with diced chicken breast, broccoli, red bell pepper, carrots, mushrooms, green onions...and peanuts, of course! It was all made in my wok except for the 2 to 3 minutes where I had a little help from my microwave to lightly steam my broccoli florets to quicken the cooking time (but it can all be done in the wok if you choose). I used to make cauli-rice to serve my stir-fry meals over, but the longer I'm low carb, the less I am inclined to make substitute rice because I love it "as is".  You can add in your favorite veggies. The secret to my awesome stir-fry meals is actually the sauce recipe that I created without the use of cornstarch. I snapped a quick photo below of our meal below. You can find the recipe for it here: Chicken Stir-Fry. Enjoy!


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