Low Carb Panda Express Kung Pao Chicken
Satisfy your takeout cravings while staying on track with this **Low Carb Panda Express Kung Pao Chicken**! This healthier twist on the classic dish features tender marinated chicken stir-fried with vibrant zucchini, red bell peppers, and a bold kick of dried red chilies. The savory-sweet sauce, made with low-sodium soy sauce, chili paste, and a touch of erythritol, perfectly balances spice and flavor while keeping carbs to a minimum. Crunchy roasted peanuts add the perfect finishing touch, making this dish a low-carb delight that’s ready in just 30 minutes. Perfect for weeknight dinners or meal prep, this recipe is a must-try for anyone seeking quick, flavorful meals without the guilt!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 0.5 teaspoon baking soda
- 0.5 teaspoon xanthan gum
- 2 tablespoons vegetable oil
- 1 red bell pepper
- 1 zucchini
- 3 green onions
- 3 garlic cloves
- 1 inch piece ginger
- 10 dried red chilies
- 0.25 cup roasted peanuts
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon erythritol sweetener
- 1 teaspoon chili paste
Instructions
Cut the chicken breast into bite-sized pieces.
In a bowl, mix 3 tablespoons soy sauce, Shaoxing wine, sesame oil, baking soda, and xanthan gum. Add chicken and marinate for at least 10 minutes.
While the chicken marinates, chop the red bell pepper, zucchini, and green onions into 1-inch pieces. Mince the garlic and ginger.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet, spreading it out in a single layer. Cook until browned and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the garlic, ginger, and dried red chilies. Stir-fry briefly until fragrant, about 30 seconds.
Add the bell peppers and zucchini to the skillet. Stir-fry until the vegetables are crisp-tender, about 3-4 minutes.
Add the chicken back to the skillet along with the peanuts. Stir to combine.
In a small bowl, mix the rice vinegar, 2 tablespoons low-sodium soy sauce, erythritol sweetener, and chili paste.
Pour the sauce over the chicken and vegetables in the skillet, tossing to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
Garnish with green onions and serve hot.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 30.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6678 mg | 290% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 24.7 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4152 mg | 88% | |
*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.
