Keto Kung Pao Chicken
For the ultimate sweet and spicy keto kung pao chicken, this recipe will curb your Chinese take-out craving. This quick and easy recipe is ready in minutes and with only 5.5 net carbs it is perfect for those trying to eat healthy without compromising bold flavors. It is gluten-free & dairy-free too plus ⅓ the carbs as Panda Express or PF Changs.
Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breast cut into small cubes
- 1 medium-sized zucchini sliced in half circles
- 1 red bell pepper chopped small
- ¼ cup celery chopped small
- 2 cloves garlic minced
- ¼ cup peanuts chopped
- 2-3 whole dried red chili pods
For the keto kung pao sauce
- 3 Tablespoons Tamari gluten-free soy sauce
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon chili garlic sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated monk fruit sweetener
- ¼ teaspoon ginger powder
OPTIONAL
- ¼ teaspoon xanthan gum to thicken the sauce
- ½ Tablespoon sesame seeds to sprinkle on the top
Instructions
- Prep the vegetables first -Remove the stem and seeds from the bell pepper. Next, chop the bell pepper and celery stalks into small chunks. Also, slice the zucchini into thinly sliced half circles as shown above.
- Prep the chicken -Dice the boneless skinless chicken into small cubes. Try and keep everything uniform in size so they cook at the same rate. The chicken pieces should only be slightly bigger than the bell pepper and celery pieces.
- Add the oil to a large skillet and heat it on medium-high heat. Once the oil is hot carefully add the small chicken pieces to the skillet. Stir and cook until they are almost done but still a little pink in the middle. This takes about 3-5 minutes. (they will continue to cook as you add the other ingredients)
- Add the vegetables, chili pods, and peanuts. Turn the heat down to medium. Stir occasionally and cook for 5 minutes.
- After 5 minutes, the vegetables should be cooked but still slightly crisp and the chicken will be cooked all the way through at 165°. Now, turn the heat down to low.
- In a small bowl combine all the ingredients for the stir fry sauce. (including the optional xantham gum if you wish) Whisk to combine.
- Lastly, add the sauce to the chicken and vegetables. Stir to combine and cook for 3 minutes to heat thoroughly. The sauce will coat the ingredients and thicken slightly (even without the xanthan gum).
- Once it is heated through, turn off the heat. Remove the chili pods if you want to make sure you do not eat one by accident.
- Serve immediately in a bowl and top with some sesame seeds. Enjoy.
- Store any leftovers in an air-tight container in the refrigerator for up to 5 days or 30 days in the freezer.
Nutrition
Calories: 261kcalCarbohydrates: 10gProtein: 29gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 1113mgPotassium: 739mgFiber: 3gSugar: 4gVitamin A: 1092IUVitamin C: 49mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!
