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Keto Kung Pao Chicken

Close-up of glistening Keto Kung Pao Chicken pieces garnished with red chilies, peanuts, and green onions.
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A low-carb, sugar-free version of classic Kung Pao Chicken using keto-friendly thickeners and sweeteners for an authentic flavor profile.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 tablespoon avocado oil or coconut oil
  • 1/2 cup unsalted, dry roasted peanuts
  • 1/2 cup dried red chili peppers (like Arbol or Thai chilies), cut into 1-inch pieces
  • 1/4 cup scallions, white and green parts separated and chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste
  • For the Keto Sauce:
  • 3 tablespoons tamari or coconut aminos
  • 2 tablespoons rice vinegar (ensure it is sugar-free)
  • 1 tablespoon erythritol or monk fruit sweetener
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon ground white pepper
  • 1/4 cup chicken broth

Instructions

  1. In a medium bowl, toss the cubed chicken with salt and pepper.
  2. Prepare the keto sauce by whisking together the tamari, rice vinegar, sweetener, xanthan gum, white pepper, and chicken broth in a small bowl until the xanthan gum is fully dissolved and no lumps remain. Set aside.
  3. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the dried chili peppers to the wok and stir-fry for about 30 seconds until fragrant. Do not let them burn.
  5. Add the minced ginger and garlic to the wok and cook for 30 seconds until aromatic.
  6. Return the cooked chicken to the wok. Pour the prepared keto sauce over the chicken and stir constantly. The sauce will thicken quickly due to the xanthan gum. Cook for 1-2 minutes until the chicken is coated.
  7. Stir in the peanuts and the white parts of the scallions. Cook for another minute.
  8. Remove the wok from the heat. Drizzle with sesame oil and toss.
  9. Garnish with the green parts of the scallions before serving over cauliflower rice or enjoy as is.

Notes

  • If you prefer a thicker sauce, add another 1/4 teaspoon of xanthan gum mixed with a teaspoon of cold water before adding it to the wok.
  • Use dried chili peppers sparingly if you prefer less heat. Remove the seeds for a milder flavor.
  • Ensure your rice vinegar does not contain added sugar, as many brands do.

Nutrition

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