Print

Keto Kung Pao Chicken Recipe

Keto Kung Pao Chicken Recipe
Print Recipe

★★★★★

4.8 from 6 reviews

This Keto Kung Pao Chicken recipe is a low-carb, flavorful spin on the classic Chinese dish, featuring tender chicken breast, fresh vegetables, and a tangy, spicy sauce made with tamari, apple cider vinegar, and chili garlic sauce. Perfect for those following a keto or gluten-free diet, this quick and easy recipe delivers bold flavors without the extra carbs.

Ingredients

Scale

Protein

  • 1 pound boneless skinless chicken breast, cut into small cubes

Vegetables

  • 1 medium-sized zucchini, sliced in half circles
  • 1 red bell pepper, chopped small
  • 1/4 cup celery, chopped small
  • 2 cloves garlic, minced

Other

  • 1 tablespoon olive oil
  • 1/4 cup peanuts, chopped
  • 2–3 whole dried red chili pods
  • 3 tablespoons tamari (gluten-free soy sauce)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon granulated monk fruit sweetener
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon xanthan gum (to thicken the sauce, optional)
  • 1/2 tablespoon sesame seeds (to sprinkle on top)

Instructions

  1. Prep the Vegetables: Remove the stem and seeds from the bell pepper. Chop the bell pepper and celery stalks into small chunks. Slice the zucchini into thin half circles.
  2. Prep the Chicken: Dice the boneless skinless chicken breast into small, uniform cubes that are slightly larger than the vegetables to ensure even cooking.
  3. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Stir occasionally and cook for 3-5 minutes until chicken is almost cooked through but still slightly pink in the center.
  4. Add Vegetables and Peanuts: Add the chopped vegetables, dried chili pods, and chopped peanuts to the skillet. Reduce heat to medium, stir occasionally, and cook for 5 minutes until vegetables are tender but crisp and chicken is fully cooked to 165°F.
  5. Prepare the Sauce: While the chicken and vegetables are cooking, whisk together tamari, apple cider vinegar, chili garlic sauce, toasted sesame oil, monk fruit sweetener, ginger powder, and xanthan gum (if using) in a small bowl.
  6. Add Sauce to Skillet: Turn heat to low and pour the sauce over the chicken and vegetables. Stir well to combine and cook for another 3 minutes, allowing the sauce to coat everything and thicken slightly.
  7. Finish and Serve: Remove the skillet from heat. Carefully discard the whole dried chili pods to avoid biting into them accidentally. Sprinkle sesame seeds on top and serve immediately in bowls for a delicious keto meal.

Notes

  • For a spicier dish, increase the amount of chili garlic sauce or add more dried chili pods.
  • Xanthan gum is optional but helps thicken the sauce for a more authentic texture.
  • Use tamari instead of soy sauce to keep this recipe gluten-free.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.

Nutrition

Keywords: Keto Kung Pao Chicken, low carb chicken recipe, gluten free kung pao, keto dinner, stir fry chicken, healthy Chinese food

Find it online: https://cookcrisis.com/keto-kung-pao-chicken-recipe/