Keto Pumpkin Szechuan Chicken

Ingredients

• Pumpkin

  Canned, without salt

  ½ cup or 123g

• Chili Paste

  Red, Minced - Tiger Tiger

  2 tbsp or 30g

• Ginger root

  Raw

  ½ tsp or 1g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Coconut oil

  3 tbsp or 41g

• Ground chicken

  Raw

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  6 cup or 180g

• Table Blend Salt Free Seasoning Blend

  Mrs Dash

  1 serving or 1g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Red wine vinegar

  1 tbsp or 15g

Directions

1. In a small bowl, whisk together the canned pumpkin, chili garlic paste, Dijon mustard, and minced ginger until smooth; set aside.
2. Heat the coconut oil in a large skillet over medium-high heat until shimmering.
3. Add the ground chicken, season lightly with salt and black pepper, and cook, breaking it into small pieces, until no longer pink.
4. Pour in about two-thirds of the pumpkin-chile sauce and toss to coat the chicken evenly.
5. Add the spinach and cook, stirring, until wilted. Season with additional salt, black pepper, the salt-free seasoning blend, and red pepper flakes.
6. Stir in the remaining sauce along with the chicken stock and red wine vinegar. Reduce heat to low, cover, and simmer gently for 10–15 minutes to meld flavors.
7. Taste and adjust seasoning, then serve hot.