• To a large bowl add the ingredients to batter the chicken. Mix well to combine.
  2 large chicken breasts, 1 teaspoon soy sauce, ½ teaspoon baking powder, 1 teaspoon garlic paste, 1 teaspoon ginger paste, ½ teaspoon black pepper, ⅛ teaspoon salt
• To a dish or bowl add the psyllium husk and dredge each cube through the psyllium husk powder until coated on all sides.
  2 tablespoon psyllium husk
• Using a larg frying pan over medium high heat add the oil. Once hot fry the cubed chicken. Cook on all sides until crispy and browned. Transfer the fried chicken to a paper towel lined plate, set aside.
  ¼ cup oil for frying
• Using the same pan remove half the oil and over medium high heat add the red chili peppers and fry for about 1 minute. Then add the bell peppers and the garlic. Cook until peppers have softened.
  2 small red chili peppers, 2 medium bell peppers, 1 tablespoon garlic paste

Sauce

• For the sauce remove half the bell peppers and place into a bowl with the remaining ingredients. Blend for 1 minute and then pour back into the frying pan. Simmer on medium low for 5 minutes.
  1 cup chicken stock, 2 tablespoon soy sauce, 3 tablespoon rice wine vinegar, 2 tablespoon tomato sauce, 1 tablespoon sweetener
• Add the chicken back tot he pan and toss well until coated and warmed through. Serve with cauliflower rice and garnish with sliced green onions. (See video)