The premise is to force the body to burn fat for energy rather than carbohydrate. In doing so the body produces something called ketone bodies. As this effects blood pH and many systems in the body, it is best to discuss this dietary option with a well versed dietary health professional.
- ¼ tsp Ground Ginger
- ¼ tsp Black Pepper – Freshly ground if possible
- ¼ tsp Ground Coriander Seed
- 1 tsp Red Pepper Flakes
- 3 Cloves Garlic, Minced – Divided
- 3 tbs Peanut Butter
- 2 tbs Tamari
- 1 tbs Rice Vinegar
- 2 tbs Peanut Oil
- 80 ml Chicken Stock
- ½ Cup Chopped Scallions
- 2 Carrots, Sliced
- ½ Cup Bean Sprouts
- 2 Zucchini – Spiralled or pre-cut into pasta
- 1 Lime
- 1 kg Chicken – Thinly sliced
- Combine ginger, black pepper, coriander and 1 of the cloves of garlic. Add sliced chicken to the bowl and either mix or toss until each piece of chicken is evenly coated in the spices.
- In a large skillet or fry pan, heat peanut oil over medium-high heat. Once oil comes up to heat, carefully add spice coated chicken. Cook for roughly 5 to 6 minutes, turning as needed until chicken is thoroughly cooked through.
- Remove chicken and place on a plate and cover. Add eggs to skillet and scramble. Remove from heat and set aside, cover with cooked chicken.
- Using another skillet or fry pan, turn heat to medium-low and add chicken stock, peanut butter, tamari sauce, rice vinegar, scallions, the other 2 cloves of garlic and red pepper flakes. Whisk together over heat until well combined.
- Add veggies to sauce and combine until evenly coated. Repeat with chicken and eggs. Allow to simmer 2 to 3 minutes.
- Serve warm with a squeeze of fresh lime.
- Notes: If offered by your grocer, or if you have the kitchen tools to do so yourself, this recipe is also wonderful with sweet potato or beet noodles.
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