Low-Carb Chinese Kung Pao Chicken

This Low-Carb Chinese Kung Pao Chicken recipe brings the explosive flavors of a classic Chinese dish to your keto-friendly table. With succulent chunks of chicken, a vibrant mix of bell peppers, and a tangy, spicy sauce, this dish is a surefire way to satisfy your cravings without compromising your diet.

Course Dinner

Cuisine Chinese

Keyword Keto Chinese Food, Keto Kung Pao, Low-Carb Chinese Kung Pao Chicken, Low-Carb Dinner

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 350kcal

Equipment

Measuring cups and spoons
Mixing bowls
Large skillet or wok
Whisk
Cutting board
Knife

Ingredients

Chicken

1 pound boneless, skinless chicken thighs cut into bite-size pieces
1 tablespoon tamari or coconut aminos
1 teaspoon sesame oil

Sauce

¼ cup chicken broth
2 tablespoons tamari or coconut aminos
1 tablespoon rice vinegar
1 tablespoon natural peanut butter sugar-free
1 tablespoon liquid stevia or erythritol
1 teaspoon xanthan gum for thickening

Stir-fry

2 tablespoons avocado oil
1 red bell pepper diced (about 5oz/142g)
1 green bell pepper diced (about 5oz/142g)
½ cup roasted unsalted peanuts
4 cloves garlic minced
1 teaspoon fresh ginger minced
½ teaspoon crushed red pepper flakes adjust to taste

Instructions

In a bowl, combine chicken pieces with tamari and sesame oil. Mix well and set aside to marinate for at least 10 minutes.
In a separate bowl, whisk together all the sauce ingredients until the xanthan gum is fully dissolved and the mixture is smooth. Set aside.
Heat avocado oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it's browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add a little more oil if needed, and toss in the diced bell peppers. Stir-fry for 2-3 minutes until they start to soften.
Add garlic, ginger, and red pepper flakes to the skillet with the bell peppers and stir-fry for another minute, until fragrant.
Return the chicken to the skillet and pour the prepared sauce over the top. Stir to combine and continue cooking for 2-3 minutes until the sauce thickens.
Finally, stir in the roasted peanuts and cook for an additional minute to heat through.
Serve hot, garnished with extra red pepper flakes if desired.

Notes

For an even lower carb count, you can reduce the amount of bell peppers or substitute with other low-carb vegetables like zucchini or mushrooms.

Adjust the level of heat to your preference by increasing or decreasing the red pepper flakes.

Ensure to use sugar-free peanut butter and tamari or coconut aminos to keep this dish keto-friendly.

Xanthan gum is a great thickener for the sauce, but it can be omitted if unavailable; your sauce will be thinner but still tasty.

Nutrition