Keto Kung Pao Chicken
A low-carb, sugar-free version of classic Kung Pao Chicken using keto-friendly thickeners and sweeteners.
Equipment
- wok
- large skillet
Ingredients
Chicken and Sauce
- 1.5 lb boneless, skinless chicken thighs or breast, cut into 1-inch pieces
- 1 tablespoon avocado oil or coconut oil
- ½ cup raw peanuts
- ½ cup dried red chili peppers, cut into 1-inch pieces like Arbol or Thai chilies
- ¼ cup water chestnuts, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 pieces green onions, white and green parts separated and chopped
- 1 teaspoon sesame oil
- 2 tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar ensure it is sugar-free
- 1 tablespoon erythritol or monk fruit sweetener
- 1 teaspoon xantham gum or guar gum
- ½ teaspoon ground white pepper
- ¼ teaspoon ground Sichuan peppercorns optional
Instructions
Preparation Steps
- In a small bowl, whisk together all Keto Sauce ingredients: tamari, rice vinegar, sweetener, xantham gum, white pepper, and Sichuan peppercorns. Set aside.
- Heat the avocado oil in a wok or large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- Add the peanuts to the wok and toast for 1-2 minutes until fragrant. Remove the peanuts and set them aside with the chicken.
- Reduce the heat to medium. Add the dried chili peppers to the wok and cook for about 30 seconds until fragrant. Do not let them burn.
- Add the garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until aromatic.
- Return the cooked chicken to the wok. Add the water chestnuts.
- Pour the prepared Keto Sauce mixture over the chicken and vegetables. Stir constantly as the sauce thickens quickly due to the xantham gum, about 1 minute.
- Stir in the toasted peanuts and the green parts of the green onions. Cook for 30 seconds more.
- Remove from heat, drizzle with sesame oil, and serve immediately.
Notes
If you prefer a thicker sauce without xantham gum, you can use 1 teaspoon of glucomannan powder, but add it slowly to prevent clumping. For a more authentic flavor, use Sichuan peppercorns, but use them sparingly as they provide a numbing sensation. If you cannot find dried red chilies, use 1 teaspoon of red pepper flakes, but adjust the cooking time to avoid burning the flakes.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 10gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 105mgSodium: 450mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!