Gong Bao Chicken

Gong Bao Chicken

This is one of my husbands favorite meals.

It's spicy and nutty and delicious over some Shirataki noodles. yummy! :) Originally, we would eat this sugar-laden spicy dish on a very frequent basis, but since low carb-- we have missed out. The carbs in this are minimal when you are on a later phase--but if you would like to have this in Phase 1 then skip out on the peanuts-- but you will be missing out! :) I have made this with cashews (just FYI if there is a peanut allergy in your family...) and it was good-- but peanuts are preferable.

Shao Xing Rice Wine (also known as Shaoxing and Shaosing) is a DARK rice wine that you can easily buy at any of your Asian Markets and in some supermarkets that carries a selection of ethnic foods. If you do not have it anywhere near you, you can buy it online from Ethnic Foods Co. I have substituted regular rice wine and didn't notice too much of a difference, but the Shao Xing rice wine gives it a little better flavor.

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Gong Bao Chicken

Serves 4 6 Net Carbs

2 boneless chicken breasts without skin cut into cubes

1 tablespoon vegetable or peanut oil

1-2 teaspoons red chili flakes, more or less to taste

3 garlic cloves, minced

1 inch of fresh ginger root, minced

2 tablespoons green onion

1/2 cup peanuts

Marinade:

2 teaspoons Tamari

1 teaspoon Shao Xing rice wine

1/2 teaspoon Splenda

Sauce:

4 tablespoons Tamari

4 tablespoons dark soy sauce

4 tablespoons Chinese rice vinegar

2 tablespoons sesame oil

8 tablespoons chicken stock

1 tablespoon Splenda

1 tablespoon Shao Xing rice wine

1. Combine the marinade ingredients and the cut up chicken and marinate for about 30 minutes.

2. In a preheated wok, heat oil over high heat. Add garlic and chilis and sauté for about 30 seconds until crisp and fragrant.

3. Add the chicken and sauté until cooked through. Add the sauce, green onions, and peanuts and cook until slightly thickened-- about 1-2 minutes.

Serve over Shirataki noodles and enjoy! :)