Keto Kung Pao Chicken Noodle Wraps
How to Make It
Step
Recipe Steps steps 4 4 h 50 min
Step 1
Marinate the chicken in advance by combining soy sauce, rice vinegar, white wine vinegar, and chicken broth in a small container not much larger than the chicken breasts. Pat raw chicken breasts dry with a paper towel, then chop the chicken into roughly 1-inch cubes. Nestle the cubed chicken in the marinade, then cover your container. Refrigerate the chicken for 4 hours for the best flavor.
Step 2
When it’s time to cook the chicken, combine soy sauce, balsamic vinegar, sesame oil, chili sauce, liquid stevia, honey, minced garlic, sesame seeds, black pepper, and red pepper flakes in a sautee pan over medium heat. Bring the sauce to a simmer, and let the sauce bubble and reduce to a thickened, sticky sauce base. It may still look a little separated, but the sauce will come together more while it cooks. Pour all the chicken breast and marinade liquid into the pan. Stir the ingredients together, cover the pan, and bring them to a simmer.
Step 3
Remove the lid from the pan and let the pan bubble and reduce openly. Add whole roasted peanuts, diced celery, and tapioca starch to the pan. Stir the ingredients over low heat and wait for the sauce to thicken around the chicken. When the chicken is cooked through, follow the packaging instructions for your shirataki noodles to properly drain and prepare them. Add cold shirataki noodles to the bubbling kung pao sauce and stir to combine. Again, continue letting the sauce simmer until your pan looks similar to a takeout container of kung pao chicken – glossy, thick, and a little sticky.
Step 4
Let the pan cool off the heat until it’s no longer steaming. Choose large romaine heart leaves that are free of rips and tears. After washing and drying the leaves, slice off any hard white cores. Scoop 2½ ounces of kung pao chicken and noodles into each romaine leaf for serving. Include any Keto toppings at your discretion, such as sesame seeds, extra red pepper flakes, cilantro, lime juice, green onion, cilantro, or more.
Ingredients
- Soy sauce, low sodium – 2 tbsp
- Natural Rice Vinegar – 0.5 tbsp
- White Wine Vinegar – 1 tsp
- Chicken broth – 0.5 cup
- Chicken Breast Boneless Skinless Raw – 12 oz
- Soy sauce, low sodium – 2 tbsp
- Balsamic vinegar – 1 tbsp
- Sesame oil – 2 tbsp
- Hot chili sauce (Sriracha) – 2 tsp
- Liquid stevia – 8 Drop
- Honey – 0.5 tsp
- Garlic – 1 tsp, chopped
- Sesame seeds – 0.5 tsp
- Black pepper – 0.13 tsp
- Crushed Red Pepper Flakes – 0.25 tsp
- Peanuts, raw – 1 oz
- Celery – 2 oz
- Tapioca Flour – 0.75 tsp
- Shirataki Noodle – 4 oz
- Romaine Lettuce Raw – 6 leaf outer