This Keto Kung Pao Chicken is super tasty and delicious! Serve it up with cauliflower rice for a complete low-carb dinner!
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. I 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 I’m talking about the Americanized 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.
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)
- 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
- 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.
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
Ingredients
- 3 tablespoons avocado oil
- 1 lb chicken breast cubed
- 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
Nutritional values are estimates only and do not include carbs from sugar alcohols.
This was delicious! Definitely a new Keto favorite recipe!
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!