Keto Hunan Chicken
Satisfy your craving for bold, spicy flavors with this Keto Hunan Chicken recipe—a low-carb twist on the classic Chinese dish. Made with tender, bite-sized pieces of chicken thighs, colorful stir-fried vegetables like bell peppers, broccoli, and zucchini, and a savory-sweet sauce featuring coconut aminos, sesame oil, and a hint of heat from red pepper flakes, this dish is packed with flavor while staying keto-friendly. Thickened with xanthan gum and sweetened with a Swerve brown sugar substitute, it delivers the authentic taste of Hunan chicken without the carbs. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights, whether served on its own or paired with cauliflower rice. Garnished with fresh green onions, this vibrant and nutrient-rich meal is every bit as delicious as it is healthy!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.25 cup coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons Swerve brown sugar substitute
- 2 cloves minced garlic
- 1 teaspoon ginger paste
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon xanthan gum
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 cup broccoli florets
- 1 medium zucchini, sliced
- 2 tablespoons green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, Swerve brown sugar substitute, minced garlic, ginger paste, and red pepper flakes to make the sauce.
Heat the olive oil over medium-high heat in a large skillet or wok.
Add the chicken pieces to the skillet and cook for about 6-7 minutes until they are browned and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the red and green bell peppers, broccoli florets, and zucchini slices. Stir-fry the vegetables for 5-6 minutes until they are just tender.
Return the chicken to the skillet with the vegetables.
Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
Sprinkle the xanthan gum over the mixture to thicken the sauce, stirring constantly to prevent lumps.
Cook for another 2-3 minutes until the sauce has thickened and everything is well combined.
Garnish with chopped green onions before serving. Enjoy your Keto Hunan Chicken!
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.7 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2261 mg | 48% | |
*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.
