Takeout favorite on a sheet pan and it’s Keto friendly. Delicious with little cleanup.
Avocado oil Spray
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp sesame oil
1 ½ tsp rice vinegar, divided
1 tbsp coconut flour
3 tbsp coconut aminos, divided
2 tbsp spicy harissa sauce
2 tbsp avocado oil
2 Thai chilis, minced
1 head broccoli, cut into florets
1 red bell pepper, cut into cubes
1 orange bell pepper, cut into cubes
¼ cup roasted macadamia nuts, roughly chopped
Salt and pepper
To begin, preheat the broiler to the highest setting. Spray a large baking sheet with avocado oil spray and set it aside.
Toss the chicken thigh pieces with the sesame oil, 1 teaspoon rice vinegar, coconut flour, and 1 tablespoon of coconut aminos. Spread the chicken thighs on the prepared sheet pan in a single layer. Transfer the pan to the oven and cook the chicken for 5 minutes, flipping halfway through.
In the meantime, make the sauce by adding the remaining ½ teaspoon of rice vinegar along with the remaining 2 tablespoons of coconut aminos, the harissa sauce, avocado oil, and Thai chilis to a small bowl. Give the sauce a quick stir and set it aside.
Now, remove the chicken from the oven and pour half of the sauce over the chicken pieces and toss to coat. Then add the broccoli, bell peppers and half of the macadamia nuts to the pan along with the rest of the sauce. Toss the chicken and vegetables together to make sure they are well coated with the sauce. Season with a couple pinches of salt and pepper to taste.
Turn the oven to bake at 425˚F.
Return the sheet pan to the oven and continue to cook for another 15-20 minutes or until the vegetables are al dente (fork tender but still has a little crunch to it).
Add the remaining macadamia nuts on top and serve.
Keywords: Kung pao chicken, Kung pao chicken