Keto Kung Pao Chicken Stir Fry

This keto kung pao chicken recipe is a low carb version of a popular take out Chinese stir fry. The recipe from the restaurants tends to have too many carbs for those of us on the keto diet. I made a few modifications to lower the carb count but maintain the same restaurant quality taste.

Keto Kung Pao Chicken Instructions

Marination

• Add 1 lbs of chicken (boneless cubes) in a bowl.
• Then add 1 large egg, 1 tbsp white wine, 1 tbsp soy sauce, 1 tbsp almond flour and mix well
• Refrigerate for at least 30 minutes.

Kung Pao Sauce Preparation

• In a small bowl add 1 tbsp soy sauce, 1 tbsp white wine, 1 tbsp light soy sauce, 1 tbsp hoisin sauce, 1 tbsp sriracha sauce, 1/2 tbsp monk fruit sweetener and 1 tbsp apple cider vinegar.
• Then mix well and set aside.

Stir Fry Kung Pao Chicken

• Add 2 tbsp of olive oil in pan on stove top at medium heat.
• Then add 1 lbs chicken from marinade mix. Cover and cook for 4-5 minutes until chicken cooked stirring intermittently.
• Then transfer cooked chicken from pan to a bowl and set aside.
• Next, add 2 tbsp olive oil the pan.
• Then add 2 tbsp finely chopped garlic, 1/4 cup diced red bell pepper, 1 1/2 stems chopped spring onions and 4 dry red chilies cut in half.
• Then add kung pao sauce from previous steps.
• Next add 1/3 cup peanuts.
• Then add the cooked chicken and mix well.
• Then add 1/4 tsp salt (adjust to taste) and mix well.
• Finally, garnish with 1/2 stem chopped spring onions and 1 tbsp chopped cilantro. Stir in garnishing.
• Serve after a few minutes. Can be served with cauliflower rice or zoodles.

Keto Kung Pao Chicken

A keto kung pao chicken replacing the corn starch with almond flour to maintain the taste and texture of this classic dish that is low carb and keto friendly.

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Prep Time: 20 minutes

Cook Time: 10 minutes

Marination: 30 minutes

Total Time: 1 hour

Course: Main Course

Cuisine: Asian

Keyword: keto, keto chicken with peanuts, keto kung pao chicken, keto recipes, kung pao chicken, low carb, low carb chicken with peanuts, low carb recipes

Servings: 4

Calories: 387kcal

Net Carbs: 8.7g

Ingredients

Marinade

• 1 lbs chicken - boneless cubes
• 1 tbsp white wine
• 1 tbsp soy sauce
• 1 egg - large
• 1 tbsp almond flour

Sauce

• 1 tbsp soy sauce
• 1 tbsp white wine
• 1 tbsp light soy
• 1 tbsp hoisin sauce
• 1 tbsp sriracha sauce
• 1/2 tbsp monk fruit sweetener
• 1 tbsp apple cider vinegar - can substitute with balsamic vinegar

Cooking Kung Pao Chicken

• 4 tbsp olive oil
• 1/4 cup red bell pepper - diced
• 2 stems spring onions - chopped (1 1/2 stems for cooking and 1/2 stem for garnishing)
• 2 tbsp garlic - chopped
• 1 tbsp cilantro - chopped
• 4 red chilies - dry, cut in half
• 1/4 tsp salt - adjust to taste
• 1/3 cup peanuts - dry roasted

Instructions

Marination

• Add 1 lbs of chicken (boneless cubes) in a bowl.
• Then add 1 large egg, 1 tbsp white wine, 1 tbsp soy sauce, 1 tbsp almond flour and mix well
  
• Refrigerate for at least 30 minutes.

Kung Pao Sauce Preparation

• In a small bowl add 1 tbsp soy sauce, 1 tbsp white wine, 1 tbsp light soy sauce, 1 tbsp hoisin sauce, 1 tbsp sriracha sauce, 1/2 tbsp monk fruit sweetener and 1 tbsp apple cider vinegar.
  
• Then mix well and set aside.

Stir Fry Kung Pao Chicken

• Add 2 tbsp of olive oil in pan on stove top at medium heat.
• Then add 1 lbs chicken from marinade mix. Cover and cook for 4-5 minutes until chicken cooked stirring intermittently.
  
• Then transfer cooked chicken from pan to a bowl and set aside.
  
• Next, add 2 tbsp olive oil the pan.
• Then add 2 tbsp finely chopped garlic, 1/4 cup diced red bell pepper, 1 1/2 stems chopped spring onions and 4 dry red chilies cut in half.
  
• Then add kung pao sauce from previous steps.
  
• Next add 1/3 cup peanuts.
  
• Then add the cooked chicken and mix well.
  
• Then add 1/4 tsp salt (adjust to taste) and mix well.
• Finally, garnish with 1/2 stem chopped spring onions and 1 tbsp chopped cilantro. Stir in garnishing.
  
• Serve after a few minutes. Can be served with cauliflower rice or zoodles.

Notes

• Can substitute apple cider vinegar with balsamic vinegar.
• If light soy sauce is not available substitute with equal amount of soy sauce.
• If sriracha sauce is not available can substitute with any red chili paste/sauce.

Nutrition

Calories: 387kcal | Carbohydrates: 11.1g | Protein: 17.8g | Fat: 30.6g | Saturated Fat: 5.7g | Cholesterol: 81.9mg | Sodium: 1112.4mg | Potassium: 417.8mg | Fiber: 2.4g | Sugar: 4.4g | Vitamin A: 855.6IU | Vitamin C: 81.1mg | Calcium: 42.3mg | Iron: 2.2mg | Net Carbs: 8.7g

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