I found this recipe for a low carb version of Kung Pao Chicken (my favorite!!). I made it last night and it was really good so I thought I would share!

Kung Pao Chicken

Marinade

2 tsp. rice or white vinegar

2 Tbsp. soy sauce

Hot pepper sauce

1 Tbsp. finely chopped fresh ginger

1 green onion, chopped

Chicken & Vegetables

1 lb. boneless, skinless chicken breast, cut into cubes

1/3 cup peanut oil

Broccoli, peppers, carrots  chopped into pieces

¾ cup thinly sliced cabbage (or more if desired)

Seasonings

1 Tbsp. soy sauce

2 tsp. Splenda

1 tsp. rice or white vinegar

Mix vinegar, soy sauce, hot sauce, ginger and onion in a large bowl. Stir in chicken and marinate 15 minutes at room temperature or up to 12 hours in fridge.

Meanwhile, stir fry vegetables in oil over high heat until tender crisp  about 3 or 4 minutes. Transfer to a bowl. Add marinated chicken and marinade to skillet and stir fry until almost done. Add soy sauce, Splenda and vinegar mixture along with vegetables. Cook stirring an additional 3 or 4 minutes until chicken is cooked through. (Serves 2 or 3 with 10.6g carb per serving)

Sue