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Keto Kung Pao Chicken Recipe

By: Author Anne Carter

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Keto Kung Pao Chicken Recipe
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Hi folks! This is Anne from Beyond the Bayou Blog. I’ve got a treat for you today: my special version of the beloved keto kung pao chicken.

This delicious dish combines tender chicken with crunchy peanuts and vibrant vegetables, all tossed in a bold, savory sauce. By substituting traditional ingredients with low-carb alternatives, we maintain the authentic flavors while keeping the dish light and keto-friendly.

Perfect for those looking to enjoy a satisfying meal without the guilt, this recipe brings together the best of Chinese cuisine with a modern, health-conscious approach.

Enjoy a flavorful, nutritious meal that’s easy to prepare and perfect for any weeknight dinner.

Try More Chicken Recipes!

Keto Kung Pao Chicken Recipe Easy and Delicious!

Keto Low Carb Kung Pao Chicken

This Low Carb Kung Pao Chicken is better than take-out! At about 4 net carbs per serving this recipe is gluten free, low carb and keto friendly! 
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Course: Dinner
Cuisine: keto- friendly
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 339kcal
Author: Anne Carter
Servings: 4

Equipment

  • Chef's Knife
  • Cutting Board
  • Large Skillet
  • Wooden Spoon
  • Measuring Spoons
  • Grater
  • Bowls

Ingredients

Kung Pao Sauce

  • 3 tablespoons gluten free soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon Swerve
  • 1 tablespoon minced garlic
  • 1/2 tablespoon sriracha
  • 1 tablespoon water
  • 1 tablespoon corn starch

Chicken

  • 1 pound chicken breast cut into small pieces
  • 1/4 cup canola oil

Instructions

  • Cut chicken into small pieces.
  • Heat oil in a skillet until hot.
  • Cook chicken in batches for about 4 minutes on each side.
  • Drain cooked chicken on a paper towel-lined baking sheet.
  • Mix soy sauce, vinegar, sesame oil, sweetener, garlic, and sriracha in a bowl.
  • Combine water and corn starch, then add to the sauce. Heat skillet, add sauce and chicken, stirring until coated. Garnish and serve!

Nutrition

Calories: 339kcal | Carbohydrates: 4.5g | Protein: 26.6g | Fat: 23.5g | Cholesterol: 82.7mg | Sodium: 412mg | Fiber: 0.1g | Sugar: 0.9g
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Tips that I Will Recommend!

  1. Get Cubing: Make sure to dice your chicken into small cubes. This isn’t just about looks; it’s about packing every bite with flavor. Small cubes mean more surface area for that delicious sauce to cling to.
  2. Flavor Heroes: Garlic, ginger, and scallions are like the Avengers of flavor in this dish. Don’t even think about skipping them! They bring a whole new level of taste that you don’t want to miss.
  3. Sichuan Sensation: Sichuan peppercorns add a unique twist to the dish. Here’s the deal: you can either use them to infuse the oil with their fragrance and then scoop them out, or leave them in for that authentic Chinese experience. Just be ready for a little numbing sensation if you’re not used to it!
  4. Chili Chronicles: Those Chinese dried red chilis aren’t just for show. They add color and a hint of spice to your stir-fry. But here’s the important part: don’t munch on them! They’re in there to make the oil smell amazing, not to be eaten. Trust me, you’ll thank me later.

What to Serve with Kung Pao Chicken?

What to serve with kung pao chicken

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