Ingredients
Scale
For the Chicken:
- 1 lb chicken breast, cut into 1-inch cubes
- 1.5 tsp baking soda (for velveting the chicken)
- 2 tbsp sesame oil (use only 1 tsp for PSMF recipe and up to 4 tbsp for keto)
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp Shaoxing Wine
- 1 tsp minced ginger
- 1/2 small onion, chopped
- 2 garlic clove, minced
- 1 green onion, thinly sliced
- Optional - 1/4-1/2 cup roasted, salted cashews
- Optional - pinch of sugar-free sweetener (I like to use Truvia Brown Sweet Complete)
Instructions
- In a small mixing bowl, combine the chopped chicken and baking soda. Stir and set the bowl in the fridge for 30 minutes.
- In the meantime, whisk together the sauce ingredients. When chicken is ready, rinse to remove baking soda. Add 2 tbsp of the sauce to the chicken and toss to coat. Let it sit for 10 minutes.
- In a large wok set on medium high heat, add sesame oil. Once oil has heated, add onion, garlic and ginger and cook for 1-2 minutes.
- Add the chicken and cook for 2 minutes.
- Add the sauce and bring to a simmer. Simmer for 1-2 minutes or until the chicken has cooked and the sauce has thickened (Tip: If the sauce is not thick enough, simply whisk in a pinch of xantham gum to thicken the sauce)
- Add cashews to the mixture, remove from heat and enjoy!
Notes
- See post for substitutions
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Meals
- Method: Stove-top
- Cuisine: PSMF, Keto, Whole30, Keto, Gluten Free, Dairy Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 166
- Sugar: 1.3
- Fat: 4.2
- Carbohydrates: 3.6
- Fiber: 0.3
- Protein: 27
