Ingredients
- 1 pound of boneless skinless chicken breast, cut into 1 inch pieces
- 1 tablespoon cornstarch (or coconut flour)
- 2 Tbs light sesame oil (or 2 teaspoons vegetable oil)
- 3 Tbs green onions, chopped with tops
- 2 garlic cloves, minced
- 1/4- 1 1/2 teaspoon crushed red pepper flakes (to your own taste)
- 1⁄2 teaspoon powdered ginger (can use fresh grated if preferred)
- 2 Tbs rice wine vinegar
- 2 Tbs soy sauce
- 1/3 cup dry roasted peanuts
- 3 cups of cooked cauliflower rice
Preparation
- Combine chicken and cornstarch (or coconut flour) in small bowl.
- Toss to coat.
- Heat oil in large non-stick skillet or wok on medium heat.
- Add chicken.
- Stir fry 5- 7 minutes or until no longer pink in center.
- Remove from heat.
- Add green onions, garlic, red pepper and ginger to skillet.
- Stir fry 15 seconds.
- Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl.
- Stir well.
- Add to skillet.
- Return chicken to skillet.
- Stir until chicken is well coated.
- Stir in peanuts.
- Heat thoroughly, stirring occasionally.
- Serve over cauliflower rice.
