Low Carb Kung Pao Chicken
This low carb Kung Pao chicken recipe delivers bold, spicy-sweet takeout flavor without the carb crash. Juicy chicken, crisp veggies, and a crave-worthy keto Kung Pao sauce make this dish high-protein, quick, and totally guilt-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut bite-sized
- Avocado oil, for sautéing
- Salt & pepper, to season
- Soy sauce or tamari
- Rice vinegar
- Sugar-free sweetener (monk fruit or allulose)
- Sesame oil
- Chili garlic sauce
- Chicken broth or water
- Xanthan gum (optional)
- Onion, green & red bell peppers, cut into squares
- Green onions, sliced
- Roasted peanuts or cashews
- Garlic, minced
- Fresh ginger, grated
Instructions
- In a bowl, whisk together soy sauce, vinegar, sweetener, sesame oil, chili garlic sauce, broth, and xanthan gum. Set aside.
- Heat avocado oil in a skillet over medium-high. Sauté chicken with salt & pepper until browned and cooked through. Remove and set aside.
- In the same pan, sauté garlic, ginger, bell peppers, and green onions for 2–3 minutes.
- Return chicken to the skillet. Pour in the sauce, stirring to coat everything evenly. Simmer until thickened.
- Stir in peanuts or cashews, garnish with extra green onions if desired, and serve hot.
Notes
For more heat, increase the chili garlic sauce. For best texture, don’t overcrowd the pan while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: low carb, kung pao chicken, keto, healthy, high protein, Chinese