Keto Kung Pao Chicken

Why You’ll Love This Recipe

I love how this keto version of kung pao chicken delivers on flavor without the heavy carbs or sugars. It has all the depth of a restaurant-style stir fry but made with clean, whole ingredients. The sauce is rich, tangy, and just the right amount of spicy. Plus, the zucchini, bell pepper, and celery keep it fresh and crunchy. It’s one of those meals I make when I want something fast, flavorful, and feel-good.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil

• boneless skinless chicken breast, cubed

• zucchini, sliced into half circles

• red bell pepper, chopped

• celery, chopped

• garlic, minced

• peanuts, chopped

• dried red chili pods

For the keto kung pao sauce:

• Tamari (gluten-free soy sauce)

• apple cider vinegar

• chili garlic sauce

• toasted sesame oil

• granulated monk fruit sweetener

• ginger powder

• xanthan gum (optional, for thickening)

• sesame seeds (optional, for garnish)

Directions

1. I start by prepping all the vegetables—chopping the bell pepper and celery into small chunks, and slicing the zucchini into thin half circles.

2. I cut the chicken into small, uniform cubes so it cooks evenly.

3. I heat olive oil in a large skillet over medium-high heat. Once hot, I add the chicken and cook for 3–5 minutes until it’s almost fully cooked but still slightly pink inside.

4. I add the vegetables, peanuts, and dried chili pods to the skillet, reduce the heat to medium, and cook for about 5 more minutes until the veggies are crisp-tender and the chicken is cooked through.

5. While the stir-fry is cooking, I whisk together all the sauce ingredients in a small bowl.

6. I lower the heat, pour the sauce over the chicken and veggies, and stir to coat everything well. I cook it for another 3 minutes until the sauce is heated through and slightly thickened.

7. I remove the chili pods before serving (unless I want a surprise bite of heat), then serve hot and sprinkle with sesame seeds if I’m using them.

Servings and timing

This recipe makes 4 servings. It takes just 15 minutes to prep and 15 minutes to cook, for a total of 30 minutes.

Variations

• I sometimes swap chicken breast for boneless chicken thighs for a juicier bite.

• For extra crunch, I add water chestnuts (if not strictly keto).

• If I want it saucier, I double the sauce ingredients.

• I occasionally serve it over cauliflower rice or shredded cabbage sautéed in sesame oil for a complete meal.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm it in a skillet over medium heat until hot, or microwave it in short intervals. It also freezes well for up to 30 days—just thaw overnight in the fridge and reheat as needed.

FAQs

Is this recipe very spicy?

It has a mild to moderate heat. If I want it spicier, I add extra chili garlic sauce or more dried chili pods. For a milder version, I remove the chili pods before serving and reduce the chili garlic sauce.

Can I use something other than peanuts?

Yes, I’ve used chopped cashews or sunflower seeds before, and they add a great crunch too. I just make sure whatever I use is low-carb.

What can I serve with this?

I usually pair it with cauliflower rice or steamed broccoli. It also tastes great on its own for a lighter meal.

Can I use coconut aminos instead of Tamari?

Absolutely. I often use coconut aminos for a slightly sweeter and soy-free version. I adjust the seasoning as it’s less salty than Tamari.

Do I need xanthan gum?

Not at all. The sauce thickens nicely on its own as it cooks down, but I add xanthan gum if I want a stickier, more takeout-style sauce.

Conclusion

This Keto Kung Pao Chicken has become one of my go-to dishes when I want something quick, flavorful, and healthy. It’s loaded with bold, crave-worthy flavor and none of the guilt. Whether I’m serving it to family or meal-prepping for the week, it always hits the spot—and keeps me far away from the takeout menu.