Keto Panda Express Kung Pao Chicken
Dive into a healthier, low-carb twist on a takeout classic with this irresistible Keto Panda Express Kung Pao Chicken! This recipe captures the bold, spicy, and savory flavors of the original dish while swapping traditional ingredients for keto-friendly alternatives. Tender bites of seasoned chicken thighs are stir-fried alongside colorful veggies like red bell pepper and zucchini, then brought to life with aromatic garlic, ginger, and a touch of Szechuan pepper for an authentic kick. Tossed in a rich sauce made with coconut aminos, rice vinegar, and sesame oil, and finished with roasted peanuts for added crunch, this quick and easy recipe is perfect for satisfying your Chinese food cravings without straying from your keto lifestyle. Ready in just 35 minutes, it’s ideal for weeknight dinners and pairs beautifully with cauliflower rice or on its own for a lighter meal.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 3 tablespoons Avocado oil
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 4 stalks Green onions, chopped
- 0.25 cup Roasted unsalted peanuts
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Red pepper flakes
- 0.25 cup Coconut aminos
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Szechuan peppercorns, optional
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the red bell pepper, zucchini, and green onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the garlic, ginger, red pepper flakes, and Szechuan peppercorns (if using) to the skillet. Stir-fry for an additional minute until fragrant.
Return the chicken to the skillet and stir to combine with the vegetables. Pour in the coconut aminos, rice vinegar, and sesame oil. Stir well to coat the chicken and vegetables with the sauce.
Continue to cook for another 2 minutes or until the sauce has slightly thickened.
Stir in the roasted peanuts, mixing well to combine all the flavors.
Serve the Kung Pao Chicken immediately, garnished with additional chopped green onions if desired.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 589 mg | 13% | |
*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.
