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!
- Mexican Shredded Chicken
- Crispy Chicken Thigh
- Three Cup Chicken
- Easy Flavorful Chicken Gyros
- Chicken Stir Fry
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!Â
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Calories: 339kcal
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
Tips that I Will Recommend!
- 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.
- 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.
- 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!
- 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.
