Tender chicken breast cubes seared until golden, then tossed with crisp bell peppers, onions, and a savoury sauce built on soy, rice vinegar, sesame oil, and red chili pepper. The Kung Pao chicken sits alongside smooth cauliflower mash finished with browned garlic and a colourful vegetable medley of steamed broccoli, carrots, and green beans. Every component is cooked to keep its texture intact, from the sautéed ginger and garlic aromatics to the still-bright peppers. A bold, satisfying plate that fits right into a low carb routine.

Skinless chicken breast, broccoli, red bell peppers, green bell peppers, carrots, green beans, cauliflower, yellow onion, green onion, fresh garlic, ginger paste, soy sauce, sunflower oil, sesame oil, rice vinegar, corn starch, erythritol, black pepper, kosher salt.

Soy, wheat, sesame, sulphites.