Keto Kung Pao Chicken

A good kung pao chicken is one of my top comfort foods. That salty, slightly sweet sauce and the little crunch from the peanuts… Simply irresistible!

Ingredients

1.5 lbs (0.7 kg) chicken breasts, diced
2 bell peppers, diced
2 scallions, sliced
1/4 cup roasted peanuts
2 garlic cloves, minced
2 Tbsp coconut oil
1 Tbsp fresh ginger, minced
1 Tbsp Szechuan peppercorns
2 tsp sesame oil

Marinade
1 Tbsp soy sauce
1 tsp rice vinegar
1 tsp baking soda

Kung pao sauce
3/4 cup chicken broth
2 Tbsp soy sauce
2 Tbsp golden monkfruit sweetener
1 tsp rice vinegar
1 tsp sriracha

Yields: 6 servings
Per serving*:
Calories: 356
Net carbs: 4
Protein (grams): 40
Fat (grams): 19

Prep time: 10 min
Cook time: 20 min
Total time: 1 hour

* Net carbs and other nutritional information may vary based on brand used

Directions

Toss the diced chicken breast with the marinade ingredients, cover and refrigerate 30 min.

While the chicken marinates, prepare the kung pao sauce and other ingredients.

In a large wok or skillet, heat the coconut and sesame oils over medium-high heat.

Add the garlic, ginger and Szechuan peppercorns to the wok or skillet, and sautee 2 min to release the fragrances.

Add the chicken and sautee another 3-5 min, until browned.

Pour the kung pao sauce over the chicken and allow to reduce slightly 3-5 min, stirring often.

Add the bell peppers, scallions and peanuts, and sautee another 5-8 min.

Serve over cauliflower or konjac rice.

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Keto Kung Pao Chicken

Yield: 6

Author: Georgiana Elias

Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour

A good kung pao chicken is one of my top comfort foods. That salty, slightly sweet sauce and the little crunch from the peanuts… Simply irresistible!

Ingredients

• 5 lbs (0.7 kg) chicken breasts, diced
• 2 bell peppers, diced
• 2 scallions, sliced
• 1/4 cup roasted peanuts
• 2 garlic cloves, minced
• 2 Tbsp coconut oil
• 1 Tbsp fresh ginger, minced
• 1 Tbsp Szechuan peppercorns
• 2 tsp sesame oil

Marinade

• 1 Tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp baking soda

Kung pao sauce

• 3/4 cup chicken broth
• 2 Tbsp soy sauce
• 2 Tbsp golden monkfruit sweetener
• 1 tsp rice vinegar
• 1 tsp sriracha

Instructions

1. Toss the diced chicken breast with the marinade ingredients, cover and refrigerate 30 min.
2. In a large wok or skillet, heat the coconut and sesame oils over medium-high heat.
3. Add the garlic, ginger and Szechuan peppercorns to the wok or skillet, and sautee 2 min to release the fragrances.
4. Add the chicken and sautee another 3-5 min, until browned.
5. Pour the kung pao sauce over the chicken and allow to reduce slightly 3-5 min, stirring often.
6. Add the bell peppers, scallions and peanuts, and sautee another 5-8 min.
7. Serve over cauliflower or konjac rice.

Nutrition Facts

Calories

356

Fat (grams)

19

Net carbs

4

Protein (grams)

40

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator