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1
pour grapeseed oil over a large pan.
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2
put in chopped chicken and cook over medium high for a few minutes.
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3
then add in 1/2 can of chicken broth.
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4
add pink himalayan salt, paprika, white pepper, red chili pepper flakes, black pepper, and any other spices you like.
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5
add in fresh garlic.
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6
add a tablespoon of peanut butter to the pan while the chicken broth is still there and stir the peanut butter until it becomes part of the sauce and no longer chunky.
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7
the chicken broth will soak flavor into the food and also some of it will evaporate, don't worry if it looks like a soup at first.
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8
cook the peas and riced cauliflower in separate pans. steam them or whatever you like. I usually just add a little bit of water and butter to a pan and let the vegetables defrost that way.
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9
when the vegetables are done cooking, add them to the big pan with the chicken.
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10
add a little soy sauce and horseradish to the pan if desired.
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11
stir everything up and let the chicken broth continue to evaporate (if it's still there)
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12
continue stirring until your gut feeling tells you IT'S READY.
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13
boom. kung pao chicken from trader joes with added ingredients is ready.
