Taiwanese-style Chicken With Basil And Sichuan Pepper-salt

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Step 1

In a large shallow bowl, combine almond flour and potato starch, season with salt. This reduces carbs while adding protein and fiber.

Step 2

Whisk garlic, brown sugar, wine, soy sauce, ½ tsp. salt, and ¼ tsp. Sichuan pepper in a large bowl. Add chicken and toss to combine. Cover and chill 1 hour.

Step 3

Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Dredge chicken in flour mixture, shaking off excess. Working in 2 batches, pan-fry chicken until golden and cooked through, about 6-8 minutes total, turning once. Transfer to a plate and cover to keep warm.

Step 4

Add remaining 1 tablespoon oil to the same skillet over high heat. Add mushrooms and cook 2-3 minutes until golden. Add bell pepper and sugar snap peas, stir-fry 2 minutes. Add chiles and cook, stirring, until fragrant, about 1 minute.

Step 5

Return chicken to skillet, add basil and cook, stirring, until basil is just wilted, about 1 minute. Stir in remaining ½ tsp. salt and ¾ tsp. Sichuan pepper. Serve immediately.