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Keto Kung Pao Chicken Recipe 🍗

Published: · Updated: by · 7 Comments

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Prepare for a mouthwatering journey with our delightful Keto Kung Pao Chicken recipe. We've taken the flavors of traditional Chinese cuisine and given them a healthy twist, perfect for all you keto lovers out there. And guess what? It pairs amazingly well with cauliflower rice or spiralized zucchini for a complete meal. So, let's dive into the specifics and satisfy our taste buds with some keto Chinese recipe magic!

Keto Kung Pao Chicken in a cast iron skillet
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Preparation and cooking overview

To cook this fantastic low-carb Chinese food, start by heating up some oil in a cast iron skillet. Sear the chicken until it turns golden and is cooked through. Toss in a medley of aromatics, Thai chilies, and red pepper flakes. Stir-fry everything together and add tamari, erythritol, and vinegar to create a sauce. In about 25 minutes, you'll have a delicious meal ready to be devoured!

Chef's note

Feel free to adjust the level of spiciness by adding more or fewer Thai chilies, and don't be afraid to get creative with your choice of vegetables for added variety and nutritional goodness. A vibrant stir-fry of colorful bell peppers can bring delightful texture and color to your plate. Get ready to experience a delightful burst of flavors while staying true to your keto lifestyle!

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🍗 Ingredients for this keto kung pao chicken recipe

  • 3 tablespoons avocado oil
  • 1 pound 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 (we use this Swerve)
  • 3 tablespoons unseasoned rice wine vinegar
  • ¼ cup peanuts or cashews crushed

Ingredient substitutions

  • Thai chilies: If Thai chilies are difficult to find, use serrano peppers for a similar heat level.
  • Tamari: You can substitute coconut aminos as a soy-free alternative. Coconut aminos are a condiment made from coconut sap and have a similar taste to soy sauce. 
  • Peanuts or cashew nuts: For a nut-free option, use toasted sunflower seeds or toasted pumpkin seeds. Make sure to check that they fit within your dietary preferences.
  • Unseasoned rice wine vinegar: If you can't find it use white vinegar as an alternative.

Additional ingredients

  • Bell peppers: Add vibrant colors and a crunchy texture by including sliced bell peppers, such as red or yellow, to complement the dish.
  • Broccoli: Boost the nutritional content and add a satisfying crunch by tossing in some lightly steamed or sautéed broccoli florets.
  • Sliced mushrooms: Enhance the umami flavors by adding sliced mushrooms, like shiitake or cremini, for a hearty and earthy element.
  • Sesame seeds: Sprinkle some toasted sesame seeds on top to add a nutty flavor and a delightful crunch.
  • Fresh cilantro: For a burst of freshness, garnish with some chopped fresh cilantro leaves to brighten up the dish.
  • Sliced scallions: Amp up the onion flavor by adding thinly sliced scallions as a garnish to provide a pop of color and a mild oniony taste.

Note: While these optional ingredients can enhance the flavors and textures of the dish, it's important to remember that they may also add additional calories.

Cooking tools required

To make this low carb kung pao chicken recipe you will need the following tools:

  • 10" or larger cast iron skillet
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Spatula or tongs
  • Small bowl
  • Whisk or fork

Tools substitute options

Cast iron skillet: If you don't have a cast iron skillet, simply use a non-stick pan.

Keto Kung Pao Chicken in a cast iron skillet

How to make Keto Kung Pao Chicken: step-by-step guide

Cooking methods

  • Sautéing
  • Stir-frying
  • Simmering

Preparation steps

  1. Gather and measure all the required ingredients.
  2. Chop the chicken breast into bite-size pieces.
  3. Cut the green onions into 1-inch pieces, thinly slice the Thai chilies, and mince the garlic and fresh ginger.
  4. Crush the peanuts or cashews.

Now, you're ready to proceed with the cooking instructions!

Cooking instructions

  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.

Chef's pro tip

To achieve maximum flavor, marinate the chicken in a mixture of tamari, ginger, garlic, and red pepper flakes for 15-30 minutes before cooking. This will infuse the meat with delicious Asian food-inspired flavors and make your gluten-free Kung Pao Chicken even more satisfying.

Keto Kung Pao Chicken in a cast iron skillet

What to serve with kung pao chicken

  • Cauliflower rice: This keto rice adds a light and fluffy texture and provides a mild, slightly nutty flavor. It serves as a low-carb alternative to traditional rice.
  • Zucchini noodles: It adds a fresh and crisp texture and absorbs the savory flavors of the dish.
  • Stir-fried broccoli: It gives a delightful contrast to the dish and adds a satisfying crunch and earthy flavor.
  • Green salad: You can serve it with green salads like Arugula Salad or Kale Salad to add a refreshing element to the dish.
  • Steamed bok choy or Chinese cabbage: It gives a slightly sweet texture and pairs well with the bold and savory notes of the dish.

How to make it healthier

  • Opt for a natural sweetener like stevia or monk fruit instead of brown swerve. Increase the vegetable content by adding colorful veggies like bell peppers, snap peas, or mushrooms.
  • Lightly steam the peanuts or cashews before adding them to the keto chicken dish.

Time-saving tips

  • Use pre-cut chicken breast cubed to skip the step of preparing from scratch.
  • Opt for pre-minced garlic and ginger.
  • Use a larger skillet or wok to cook a bigger batch of the dish all at once, saving you time on multiple rounds of cooking.

What can I prepare ahead of time?

Here are a couple of tips on what you can prepare ahead of time to make the cooking process smoother:

  • Pre-cut and measure all the ingredients, such as the chicken, green onions, Thai chilies, garlic, ginger, and nuts, and store them in separate containers or zip-top bags. If you're making this a meal prep option, we like these glass meal prep containers! This way, when you start cooking, everything is readily available, and you can toss them into the pan.
  • If you prefer a milder spicy flavor level, pre-slice the Thai chilies and remove the seeds ahead of time. This will save you time during the cooking process and allow you to control the heat level more easily.

Storage and reheating instructions

Storage instructions

  • Allow the chicken to cool completely before refrigerating.
  • Store any leftovers in an airtight box in the fridge and consume within 3 to 4 days.
  • You can freeze the cooked chicken without toppings like peanuts or cashews, but the texture might slightly change upon thawing.

Reheating instructions

  • Microwave: Place the chicken in a microwave-safe dish, cover loosely, and heat on high for 1-2 minutes.
  • Oven: Preheat the oven to 350°F (180°C). Transfer the chicken to an oven-safe dish, cover it with foil, and heat for 15-20 minutes until warmed through.
  • Stove: Reheat the chicken in a skillet over medium heat, stirring occasionally, until heated thoroughly.

Recipe wrap-up and conclusion

Keto Kung Pao Chicken is a delicious and flavorful dish that brings the vibrant taste of Chinese food. This recipe is sure to satisfy your cravings and leave you wanting more. Whether you enjoy it with a side dish or not, this keto-friendly take on a classic will surely become a favorite in your kitchen.

Get ready to savor the rich flavors of this Chinese food and let the kitchen become your playground of creativity. Remember, the most delectable meals are made with love, passion, and a dash of adventure. Happy cooking!

Frequently asked questions

Kung Pao Chicken traditionally uses Thai chilies or serrano peppers to add a spicy kick to the dish.

Yes, this chicken dish can be made keto-friendly by using low-carb ingredients and omitting or substituting any high-carb components. This recipe provides a keto-friendly version that you can enjoy guilt-free.

Kung Pao Chicken can be made gluten-free by using gluten-free tamari or coconut aminos instead of regular soy sauce, which often contains gluten. You can indulge in a delicious gluten-free dish with the right ingredient choices.

Of course! You can omit nuts from your dish or use other keto-friendly alternatives like sunflower seeds, pumpkin seeds, or even toasted coconut flakes for added texture and flavor.

📖 Recipe

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
  • 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
US Customary - Metric

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.

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Reader Interactions

Comments

  1. MelissaLynn Adams says

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

    Reply

  2. Martha Forehand says

    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

      Really enjoyed this recipe, thanks for sharing!

      Reply

  3. MegaMom says

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

    Reply

  4. Lauren says

    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

    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

    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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