Low Carb Kung Pao Chicken
Transform your dinner routine with this irresistibly flavorful Low Carb Kung Pao Chicken, a guilt-free take on the classic Chinese favorite! Packed with tender chunks of marinated chicken breast, colorful bell peppers, zucchini, and a perfectly balanced sauce made with coconut aminos, rice vinegar, and a hint of sriracha for a spicy kick, this dish is as wholesome as it is delicious. A touch of granulated erythritol keeps it keto-friendly, while roasted peanuts and sesame seeds bring satisfying crunch and nutty depth. Ready in just 35 minutes, this one-skillet recipe is easy, low carb, and loaded with fresh ingredients for a nutritious, restaurant-quality meal at home. Perfect for busy weeknights or meal prep, this Low Carb Kung Pao Chicken will elevate your healthy dinner game while staying gluten-free and packed with bold flavors!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breasts
- 0.25 cup Coconut aminos
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Sriracha sauce
- 1 tablespoon Granulated erythritol
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Zucchini, chopped into cubes
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 0.5 cup Roasted peanuts
- 3 stalks Green onions, sliced
- 1 teaspoon Sesame seeds
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
Cut the chicken breasts into 1-inch cubes and set aside.
In a large bowl, whisk together the coconut aminos, rice vinegar, sesame oil, sriracha sauce, and granulated erythritol until the erythritol is fully dissolved.
Add the minced garlic and ginger to the marinade, mixing well.
Place the chicken cubes into the marinade, ensuring they are fully coated. Let them marinate for at least 10 minutes while you prepare the vegetables.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet, reserving the marinade. Cook the chicken for 5-7 minutes, stirring frequently, until fully cooked and browned.
Add the chopped zucchini, red bell pepper, and green bell pepper to the skillet. Stir them in with the chicken and cook for an additional 4-5 minutes until the vegetables are just tender.
Pour the reserved marinade into the skillet and bring to a boil. Then, reduce the heat and simmer for about 2 minutes until the sauce has slightly thickened.
Stir in the roasted peanuts, green onions, and red pepper flakes. Mix well to combine all ingredients.
Season with salt and black pepper to taste.
Serve hot, garnished with sesame seeds.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 32.3 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2901 mg | 62% | |
*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.
