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    Home » Recipes

    Keto Kung Pao Chicken Recipe

    Mar 10, 2020 · 7 Comments

    Jump to Recipe Print Recipe

    This Keto Kung Pao Chicken is super tasty and delicious! Serve it up with cauliflower rice for a complete low-carb dinner!

    Keto Kung Pao Chicken in a cast iron skillet

    We're huge fans of Kung Pao anything, it was always one of our favorite Chinese takeout options. These Keto Kung Pao Brussels Sprouts have been a favorite for a while but now we're T-TOTALLY addicted to this Keto Kung Pao Chicken!

    This chicken is spicy, saucy, and a bit sweet making it really delicious. We like serving it with cauliflower rice or even spiralized zucchini for a complete meal. We won't lie though, a lot of the time it just gets eaten straight from the skillet without a veggie side #noshame.

    Chinese food is notorious for being filled with gluten (hello soy-sauce), MSG (#nothankyou), and just plain ole crappy ingredients. Now, note that we're talking about Americanized fast-food-style Chinese restaurants, NOT traditional Chinese food. So, we obviously have been making Keto friendly Chinese food at home with whole food ingredients and we couldn't be happier.

    Keto Kung Pao Chicken in a cast iron skillet

    Let's chat specifics!

    What is in Keto Kung Pao Chicken?

    • avocado oil (or another high-heat oil like coconut or algae, also you can feel free to add a bit of sesame oil in here if you'd like!)
    • chicken breast (you can also use chicken thighs or extra-firm and pressed tofu for a plant-based option)
    • green onions
    • Thai chilies (or serranos if you can't find them)
    • garlic and ginger
    • red pepper flakes
    • tamari (you can use coconut aminos for soy-free or regular soy sauce if not gluten-free)
    • brown erythritol (we use Swerve)
    • unseasoned rice wine vinegar (white vinegar also works here)
    • peanuts or cashews

    How to make low carb Kung Pao Chicken

    1. Heat the oil in a 10” or larger cast iron skillet over medium high heat. Once hot, add in the chicken and cook for 2-3 minutes per side until golden and cooked through.
    2. Add the green onions, sliced chilies, ginger, garlic, and red pepper flakes to the pan. Stir fry for 2 minutes then add in the tamari, erythritol, and vinegar.
    3. Cook until reduced and slightly thick about 4 minutes. Top with crushed peanuts or cashews and serve.

    How long can you keep Keto Kung Pao Chicken?

    We like to keep leftover meat for no longer than 3-4 days. If you're making this a meal prep option we like these glass meal prep containers!

    What is the nutritional information?

    As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.

    To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.

    Keto Kung Pao Chicken in a cast iron skillet
    Keto Kung Pao Chicken in a cast iron skillet

    Keto Kung Pao Chicken

    This Keto Kung Pao Chicken is super tasty and delicious! Serve it up with cauliflower rice for a complete low-carb dinner!
    4.67 from 9 votes
    Print Rate Pin Recipe
    Course: Main Course
    Cuisine: Chinese
    Keyword: keto chinese food, low carb kung pao chicken
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 296kcal

    Ingredients

    • 3 tablespoons avocado oil
    • 1 lb chicken breast cubed, or extra-firm + pressed tofu for plant-based
    • 5 green onions cut into 1" pieces
    • 2 Thai chilies thinly sliced
    • 1 clove garlic minced
    • ½ tablespoon minced fresh ginger
    • 1 teaspoon red pepper flakes
    • ⅓ cup tamari
    • ¼ cup brown Swerve
    • 3 tablespoons unseasoned rice wine vinegar
    • ¼ cup peanuts or cashews crushed

    Instructions

    • Heat the oil in a 10” or larger cast iron skillet over medium high heat. Once hot, add in the chicken and cook for 2-3 minutes per side until golden and cooked through.
    • Add the green onions, sliced chilies, ginger, garlic, and red pepper flakes to the pan. Stir fry for 2 minutes then add in the tamari, erythritol, and vinegar.
    • Cook until reduced and slightly thick about 4 minutes. Top with crushed peanuts or cashews and serve.

    Nutrition

    Nutrition Facts
    Keto Kung Pao Chicken
    Amount Per Serving
    Calories 296 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 3g19%
    Cholesterol 73mg24%
    Sodium 1225mg53%
    Potassium 580mg17%
    Carbohydrates 4g1%
    Fiber 2g8%
    Sugar 1g1%
    Protein 29g58%
    Vitamin A 350IU7%
    Vitamin C 8mg10%
    Calcium 30mg3%
    Iron 2mg11%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Keto Cheesy Hashbrown Casserole
    Keto Hot Italian Chicken Skillet »

    Reader Interactions

    Comments

    1. MelissaLynn Adams says

      March 12, 2020 at 1:54 pm

      5 stars
      This was delicious! Definitely a new Keto favorite recipe!

      Reply
    2. Martha Forehand says

      March 15, 2020 at 4:34 pm

      5 stars
      Perfect! Just the right spicy-sweet! Ate mine over a bed of sautéed cabbage with coconut aminos, and it was wonderful - and filling! Looking forward to trying more of your recipes! Thanks so much!

      Reply
      • Melinda Wade says

        April 08, 2020 at 1:26 am

        Really enjoyed this recipe, thanks for sharing!

        Reply
    3. MegaMom says

      August 17, 2020 at 5:45 am

      Made this tonight for my mom' birthday. Added one chopped red bell pepper. SOOOOO delish!!

      Reply
    4. Lauren says

      February 17, 2021 at 2:24 am

      5 stars
      I've made this three times now. Fresh ginger is really what makes this, I think. I use boneless skinless thighs and throw in a diced red bell pepper. Everyone loves it, even those not on keto. Thank you so much for this recipe!

      Reply
    5. Jill says

      September 08, 2021 at 11:10 pm

      4 stars
      It's delish! I wouldn't cook chicken all the way through with the first step. Just brown. By the time you do the rest of the steps the chicken is nicely cooked and not dry.

      Reply
    6. Marnie says

      December 23, 2021 at 1:15 am

      This was great! Quick and easy too, I switched out tamari for coconut aminos and bird's eye peppers instead of chili peppers. Will definitetly make again.

      Reply

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