General Tso's Chicken

3 lbs chicken breast, cubed

Salt

Pepper

Oil

Sauce:

½ c hoisin sauce

¼ c. soy sauce

¼ c. brown sugar

2 tbsp rice vinegar or white vinegar

4 tsp garlic minced

4 tsp sesame oil

½ tsp red pepper flakes (or red chili flakes)

2 tbsp cornstarch

1 cup water

Dry chicken pieces with paper towels. Sprinkle with salt & pepper. Heat 1 T oil in large skillet. Cook chicken until browned & done. Remove from pan & place in bowl. Cook remaining chicken in batches adding more oil in between each batch. 

Mix sauce ingredients in bowl.

When all chicken is cooked add it all back into the pan & add the sauce. Heat until bubbly & thickened. Toss to coat in the sauce. 

Serve with rice & steamed broccoli.

Keto Cauliflower Fried "Rice"

http://accidentalchefm.blogspot.com/2011/09/cauliflower-fried-rice.html

1 small head of cauliflower, florets separated and pulsed in a food processor until “rice-like”
1 large carrot, cut into small dice

1 c corn

1 c peas
1 small onion, minced
4 ounces of sliced mushrooms
1-inch knob of ginger, grated
1 diced red pepper
2 eggs
1-2 tablespoons of coconut aminos

1 lb shrimp 
Kosher salt
Freshly ground black pepper
1-2 olive oil

Chop all ingredients
Combine chopped onions, red peppers, carrots, corn, peas,  a dash of salt and pepper in a non-stick pan w 1 T oil.
Once the onions are softened, toss in the mushrooms and stir fry everything until the mushrooms are browned.

In a separate pan, add 1 T oil & cook the shrimp seasoned with salt and pepper over medium-high heat. Add a tsp of coconut aminos once the shrimp are almost completely cooked through. Add eggs & scramble.

Then add the remaining ingedients: cauliflower, sweet onion and shrimp to the pan. Make sure that all of the ingredients are mixed together and taste it to make sure it doesn't need more S&P.

Stir fry Zucchini Noodles

https://diethood.com

2 tablespoons vegetable oil

2 yellow onions , spiralized

4 small zucchini , spiralized, patted dry with paper towel

1 tablespoon low sodium soy sauce

2 tablespoons low sodium teriyaki sauce

1 Tbsp. Sesame Seeds

 

Heat oil in a wok over medium heat.

Add onions and cook for 4 to 5 minutes, or until translucent and tender.

Stir in zucchini and continue to cook for 2 minutes.

Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.

Remove from heat & serve.

 

Turkey Lettuce Wraps

Adapted from
www.eatyourselfskinny.com
1¼ lb. fat-free lean ground turkey
1 T olive oil
1 clove garlic, minced
⅛ t ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
3 T hoisin sauce
2 T lower-sodium soy sauce (green top)
1 T rice vinegar
2 t roasted red chili paste
⅛ t salt
12 Boston lettuce leaves

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!