Low Carb Kung Pao Chicken

A low carb kung pao chicken recipe that's spicy, saucy, and keto-friendly. All the bold takeout flavor in one easy, guilt-free skillet meal.

Prep time: 15 minutes
Cook time: 12 minutes
Total time: 25 minutes
Yield: 4

Ingredients

3 tablespoons coconut aminos or low sodium soy sauce 1 teaspoon fish sauce 2 teaspoons sesame oil 1 teaspoon apple cider vinegar 1/4 - 1/2 teaspoon red pepper chili flakes 1/2 teaspoon fresh minced ginger 2 cloves garlic minced 2-3 tablespoons water or chicken broth 1-2 teaspoons monk fruit or erythritol 3/4 lb chicken thighs cut into 1 inch pieces Salt and black pepper to taste 3-4 tablespoons olive oil or avocado oil 1 red bell pepper chopped 1 zucchini chopped 2 - 3 dried red chili peppers or 1-2 teaspoons Sriracha 2/3 cup roasted cashews or peanuts 1/4 teaspoon xanthan gum (optional) Sesame seeds and green onions for garnish

Instructions

In a bowl, combine all sauce ingredients and set aside.
Season chicken with salt, pepper, and 1 tablespoon of the sauce.
Heat oil in a large skillet over medium-high heat.
Cook chicken 5–6 minutes until browned and nearly cooked through.
Add bell peppers, zucchini, and chili peppers. Stir-fry 2–3 minutes.
Pour in the remaining sauce and add cashews. Toss to coat.
Let sauce reduce. Stir in xanthan gum if desired to thicken.
Remove from heat and serve hot with cauliflower rice or zoodles.

Notes

Use chicken thighs for maximum flavor. Adjust spice level to taste. Stores well in fridge for 4 days in airtight container. Perfect for weekly meal prep.

Nutrition

Calories: 415
Fat: 30g
Saturated fat: 6g
Sugar: 3g
Sodium: low
Protein: 18g
Carbohydrates: 8g
Fiber: 1g