This Low Carb Kung Pao Chicken Recipe is a spicy and savory recipe, which uses tender chicken thighs and crunchy peanuts. It’s a healthy twist on the classic, ready in about 25 minutes.
Low Carb Kung Pao Chicken Recipe Ingredients
The Chicken & Stir Fry
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons avocado oil or vegetable oil
- 1 red bell pepper, diced
- 1 medium zucchini, diced (optional, for extra volume)
- 1/2 cup roasted unsalted peanuts
- 6-8 dried red chili peppers (whole)
- 3 green onions, chopped (whites and greens separated)
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1/2 teaspoon Sichuan peppercorns (optional, for authentic numbing heat)
The Sauce
- 1/3 cup tamari or soy sauce (gluten-free if needed)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons low-carb brown sugar sweetener (like Swerve or Lakanto)
- 1/4 cup water or chicken broth
- 1/4 teaspoon xanthan gum (thickener)
How To Make Low Carb Kung Pao Chicken Recipe
- Make the sauce: In a small bowl or jar, whisk together the tamari, sesame oil, rice vinegar, sweetener, water, and xanthan gum. Whisk vigorously to ensure the xanthan gum dissolves without clumping. Set aside.
- Sear the chicken: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the cubed chicken in a single layer. Cook for 3-4 minutes per side until browned and cooked through. Remove chicken from the pan and set aside.
- Bloom the aromatics: Wipe out the pan if needed. Add the remaining 1 tablespoon of oil. Add the dried red chilies and Sichuan peppercorns (if using). Stir-fry for 30 seconds until the chilies darken slightly and become fragrant (be careful not to burn them).
- Stir-fry vegetables: Add the diced bell pepper, zucchini, garlic, ginger, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Combine and thicken: Return the cooked chicken to the pan. Pour the prepared sauce over everything. Toss constantly for 1-2 minutes. The sauce will bubble and thicken rapidly due to the xanthan gum, coating the chicken glossy and dark.
- Finish and serve: Stir in the roasted peanuts and toss once more. Remove from heat. Garnish with the green parts of the green onions and serve immediately.
Recipe Tips
- Chicken Thighs vs. Breasts: You should strictly use chicken thighs for this recipe. Because stir-fries happen over high heat, chicken breasts tend to dry out quickly, whereas thighs remain juicy and flavorful.
- Working with Xanthan Gum: Xanthan gum is the keto substitute for cornstarch. A little goes a long way. Use only 1/4 teaspoon. If you add too much, the sauce will become slimy rather than velvety.
- The Dried Chilies: The whole dried chilies are largely for aroma and visual appeal. You generally do not eat them. If you want the dish actually spicy, you must break one or two of the chilies open to release the seeds into the oil during step 3.
- Prep is key: Stir-frying moves fast. Have all your vegetables chopped, aromatics minced, and sauce whisked before you turn on the stove.
- Sichuan Peppercorns: These provide the signature “mala” (numbing spice) of authentic Kung Pao. If you can’t find them, the dish will still be delicious but will lack that specific tingling sensation.
What To Serve With Low Carb Kung Pao Chicken Recipe
To keep the meal low carb, skip the white rice and opt for these bases.
- Cauliflower rice (steamed or fried)
- Zucchini noodles (zoodles)
- Steamed broccoli
- Shirataki noodles (miracle noodles)
How To Store Low Carb Kung Pao Chicken Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors of the sauce tend to deepen overnight.
- Reheat: Reheat in a skillet over medium heat or in the microwave. If the sauce has become too thick in the fridge, add a teaspoon of water when reheating.
- Freeze: This dish freezes reasonably well. Freeze in portioned containers for up to 2 months. Note that the zucchini may become slightly softer upon thawing.
Low Carb Kung Pao Chicken Recipe Nutrition Facts
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 110mg
- Sodium: 950mg
- Total Carbohydrates: 9g
- Dietary Fiber: 3g
- Sugar: 2g
- Protein: 32g
- Net Carbs: 6g
Nutrition information is estimated per serving.
FAQs
Can I use almond flour to coat the chicken?
You can, but it’s not necessary. In traditional Kung Pao, the chicken isn’t usually heavily breaded. Omitting the coating saves carbs and keeps the sauce smooth.
Is soy sauce keto?
Soy sauce is generally acceptable in moderation, but it contains some wheat and soy. Many low-carb eaters prefer Tamari (gluten-free) or Coconut Aminos (soy-free, slightly higher carb) as cleaner alternatives.
Can I use cashews instead of peanuts?
Yes, cashew chicken is very similar. However, keep in mind that cashews have a slightly higher carbohydrate count than peanuts.
Low Carb Kung Pao Chicken Recipe
Description
A better-than-takeout keto stir-fry featuring juicy chicken, spicy chilies, and peanuts in a savory, sticky sauce without the sugar.
Ingredients
Instructions
- Whisk sauce ingredients (Tamari, vinegar, sweetener, water, xanthan gum).
- Sear chicken in hot oil until browned; remove.
- Fry dried chilies and aromatics until fragrant.
- Stir-fry bell peppers and zucchini until tender-crisp.
- Return chicken to pan and pour in sauce.
- Toss until sauce thickens and coats meat.
- Stir in peanuts and serve.
Notes
- Heat Level: Adjust the number of dried chilies to control the spice level.
- Vegetables: Feel free to swap zucchini for celery or bamboo shoots for a different crunch.
Low Carb Kung Pao Chicken Recipe
