10-Minute Hunan Chicken

• portions: 4 servings
• temps total: 10 minutes

Ingrédients

1 pound chicken thighs (skinless, chopped into bite sized pieces)

1 tablespoon almond flour (or cornstarch)

1 tablespoon oil

1 tablespoon sesame oil

2 cloves garlic (minced)

1 tablespoon ginger (minced)

3 cups broccoli (chopped)

1 large bell pepper (chopped)

1 medium zucchini (chopped)

1/2 cup chicken broth

3 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon white vinegar

2 tablespoon brown sugar

2 tablespoon chili paste (I used sambal oelek)

1/2 teaspoon cornstarch (or xanthan gum)

Instructions

Whisk

Make the Hunan sauce by whisking together the chicken broth, soy sauce, fish sauce, white vinegar, brown sugar, chili paste, and cornstarch, and setting aside.

Coat

In a bowl, add the chopped chicken and almond flour and lightly mix together.

Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked, around five minutes. Remove the chicken from the pan.

Add the sesame oil and, when hot, add the minced garlic and ginger and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender, around 3 minutes.

Add the chicken back to the pan, before adding the Hunan sauce. Let it bubble and thicken for several minutes, before removing it from the heat.

Nutrition

• Calories: 358 kcal
• Lipides Totaux: 22 g
• Sodium: 1319 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 4 g
• Protéines: 26 g