Keto Chicken Pao
Bring a bold and flavorful twist to your low-carb meals with this irresistible Keto Chicken Pao recipe! Perfectly seared chicken breast is paired with a vibrant medley of green and red bell peppers, crisp peanuts, and aromatic scallions, all stir-fried in a luscious, keto-friendly sauce made with soy sauce, sesame oil, and a touch of sweetness from Swerve. Infused with the warmth of garlic, ginger, and dried red chilies, this dish offers the perfect balance of heat, tang, and umami. Ready in just 35 minutes, this easy-to-make, one-pan wonder is ideal for busy weeknights or meal prep, and it’s guilt-free with its low-carb, gluten-free ingredients. Serve this spicy, savory delight as a standalone meal or pair it with cauliflower rice for a complete keto-friendly feast!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1.5 tablespoons Swerve (erythritol sweetener)
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 6 dried red chilies
- 4 scallions
- 1 green bell pepper
- 1 red bell pepper
- 0.25 cup peanuts
- 0.5 teaspoon xanthan gum
- 3 tablespoons water
- 2 tablespoons olive oil
- 0.5 teaspoon freshly ground black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with freshly ground black pepper.
In a medium bowl, combine soy sauce, sesame oil, rice vinegar, Swerve, minced garlic, minced ginger, and xanthan gum. Mix well until the xanthan gum is completely incorporated. Set aside the sauce.
Heat a large non-stick skillet over medium-high heat and add olive oil. Once hot, add the chicken pieces and stir-fry until they turn golden brown and are cooked through, about 6-8 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the dried red chilies and stir-fry for about 30 seconds until they become fragrant.
Add chopped scallions, green bell pepper, and red bell pepper to the skillet. Stir-fry for about 3-4 minutes, until the bell peppers are slightly softened.
Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables. Toss to coat everything evenly.
Add the peanuts, and continue cooking for another 2-3 minutes until the sauce thickens slightly.
Serve hot, garnished with additional scallions if desired.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 14.9 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
