Low Carb Kung Pao Chicken

Low Carb Kung Pao Chicken Stir Fry – an easy ONE PAN stir fry for busy weeknights. Best of all, this popular takeout favorite is keto-friendly with the same classic sweet & spicy flavors as your local Chinese restaurant.

Kung Pao Chicken (宫保鸡丁 Gong Bao Ji Ding) is popular stir-fry dish and one of of my husband’s favorite Chinese takeout dish. It’s a combination of tangy, sweet, and salty with just enough of a fiery kick.

I’ve adapted my family’s authentic go-to recipe to make it low carb and keto-friendly. The best part about making any takeout dish at home is that you can completely customize the vegetables and spice level to what you like. You can certainly cut back on the red peppers and hot sauce if you don’t like spicy.

And if you own an Instant Pot Pressure Cooker or a Slow Cooker, you can check out this Slow Cooker Kung Pao Chicken or this Instant Pot Kung Pao Chicken for step-by-step instructions.

HOW TO MAKE LOW CARB KUNG PAO CHICKEN:

1. You’re going to start by whisking together the sauce. It’s made with liquid aminos (or low sodium soy sauce), fish sauce, apple cider vinegar, sesame oil, ginger, garlic and erythritol (or your favorite low carb sweetener).
2. Next, you’re going to season the chicken with Himalayan salt, black pepper and 1 tablespoon of the sauce (reserve the rest for later). Allow to marinate for at least 10 minutes. Heat  a wok or skillet on medium-high heat and cook until slightly brown and just cooked through.
3. Add the zucchini, bell peppers and dried red chili peppers into the pan and saute until tender crisp. Add the cashews (or peanuts) an pour in the remaining sauce and allow to cook for 3-5 minutes on high until the sauce has reduced. You can add some xanthan gum to thicken up the sauce even more, if desired.
4. Sprinkle with sesame seeds, scallions and serve over cauliflower rice or spiralized zucchini noodles.

WHAT’S THE DIFFERENT BETWEEN KUNG PAO CHICKEN AND GENERAL TSO’S CHICKEN?

Both of these North American takeout favorites have a similar trait. They both have some sort of spice level but General Tso’s Chicken is usually deep-fried with a crispy coating while Kung Pao Chicken does not. Kung Pao Chicken is also usually stir-fried with vegetables.

WHAT VEGETABLES USUALLY GO WELL WITH KUNG PAO CHICKEN?

Kung Pao Chicken goes well with a number of vegetables. This recipe is made with zucchini and red bell peppers which are both relatively low carb. You can certainly saute the chicken with broccoli, bok choy or cauliflower if you prefer.

5 from 2 votes

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Low Carb Kung Pao Chicken

Low Carb Kung Pao Chicken Stir Fry – an easy ONE PAN stir fry for busy weeknights. Best of all, this popular takeout favorite is keto-friendly with the same classic sweet & spicy flavors as your local Chinese restaurant.

Course Main Course

Cuisine Chinese

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 25 minutes

Servings 4

Calories 415 kcal

Author Kelly

Ingredients

For the sauce:

• 3 tablespoons coconut aminos or low sodium soy sauce
• 1 teaspoon fish sauce
• 2 teaspoons sesame oil
• 1 teaspoon apple cider vinegar
• 1/4 - 1/2 teaspoon red pepper chili flakes to taste
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced
• 2-3 tablespoons water or chicken broth
• 1-2 teaspoons monk fruit or erythritol, adjust to desired sweetness level

For the stir-fry:

• 3/4 lb chicken thighs cut into 1 inch pieces
• Himalayan pink salt and black pepper as needed
• 3-4 tablespoon olive oil or avocado oil
• 1 red bell pepper chopped into bite-sized pieces
• 1 medium-large zucchini chopped into halves
• **2 - 3 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store (can also substitute with 1-2 teaspoons Sriracha)
• 2/3 cup roasted cashews or roasted peanuts
• 1/4 teaspoon xanthum gum optional for thickening sauce
• Sesame seeds and chopped green onions for garnish (optional)

Instructions

1. In a medium bowl, combine all the ingredients for the sauce. Set aside.
2. Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.
3. Add oil to a wok or a large non-stick skillet over medium-high heat.
4. Add the chicken and cook for 5-6 minutes, or until the chicken is starting to brown and almost cooked through.
5. Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and turn heat to high. Allow sauce to reduce and thicken. Season with salt, pepper or additional red pepper chili flakes as needed. You can add a little bit of 1/4 teaspoon xantham gum to thicken up the sauce further, if desired.
6. Remove from heat and serve warm on a large platter or over zoodles or cauliflower rice. Sprinkle with sesame seeds and green onions if desired.

Nutrition Facts

Low Carb Kung Pao Chicken

Amount Per Serving (1 g)

Calories 415 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 3g

Protein 18g 36%

* Percent Daily Values are based on a 2000 calorie diet.