Keto Kung Pao Chicken
Satisfy your cravings for takeout with this mouthwatering Keto Kung Pao Chicken, a low-carb twist on the beloved Chinese classic! Tender, juicy chicken thighs are stir-fried to golden perfection and tossed in a bold, savory sauce made with sugar-free peanut butter, soy sauce, rice vinegar, and a hint of zesty garlic and ginger. Fresh veggies like crisp red bell peppers and aromatic green onions bring vibrant color and crunch, while roasted peanuts add irresistible nuttiness with every bite. Thickened with gluten-free xanthan gum and sweetened naturally, this keto-friendly dish is packed with flavor and made in just 35 minutes. Perfect for a quick weeknight dinner, serve it hot for a satisfying meal that will impress your taste buds without breaking your carb goals! Keywords: keto kung pao chicken, low-carb Chinese recipes, sugar-free kung pao chicken, healthy Asian recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar-free rice vinegar
- 2 tablespoons sugar-free peanut butter
- 2 cloves minced garlic
- 1 teaspoon ginger, minced
- 1 teaspoon crushed red pepper flakes
- 2 chopped green onions
- 1 red bell pepper, diced
- 0.5 cup roasted peanuts
- 1 tablespoon sugar-free sweetener
- 0.5 teaspoon xanthan gum
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, sugar-free peanut butter, garlic, ginger, crushed red pepper flakes, and sugar-free sweetener. Set the sauce aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of coconut oil. Once hot, add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the green onions and red bell pepper, and stir-fry for 2-3 minutes until the bell pepper is tender but still crisp.
Return the chicken to the skillet and pour in the prepared sauce. Add the xanthan gum to thicken and continue to stir continuously for about 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Stir in the roasted peanuts and serve immediately hot with additional chopped green onions on top for garnish.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 11.0 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2394 mg | 51% | |
*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.
