Name: Keto Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 1 lb boneless skinless chicken breast, cut into small cubes; 1 medium zucchini, sliced into half circles; 1 red bell pepper, chopped small; ¼ cup celery, chopped small; 2 cloves garlic, minced; ¼ cup peanuts, chopped; 2–3 whole dried red chili pods; 3 tablespoons Tamari (gluten-free soy sauce); 1 tablespoon apple cider vinegar; 1 tablespoon chili garlic sauce; 1 teaspoon toasted sesame oil; 1 teaspoon granulated monk fruit sweetener; ¼ teaspoon ground ginger; (Optional) ¼ teaspoon xanthan gum (to thicken sauce); (Optional) ½ tablespoon sesame seeds (for garnish)

Description

This sweet and spicy keto kung pao chicken is a quick, healthy dinner loaded with bold Asian flavors and only 5.5 net carbs. A clean, crave-worthy takeout alternative.

Ingredients

Main Ingredients:

1 tablespoon olive oil

1 lb boneless skinless chicken breast, cut into small cubes

1 medium zucchini, sliced into half circles

1 red bell pepper, chopped small

¼ cup celery, chopped small

2 cloves garlic, minced

¼ cup peanuts, chopped

2–3 whole dried red chili pods

Keto Kung Pao Sauce:

3 tablespoons Tamari (gluten-free soy sauce)

1 tablespoon apple cider vinegar

1 tablespoon chili garlic sauce

1 teaspoon toasted sesame oil

1 teaspoon granulated monk fruit sweetener

¼ teaspoon ground ginger

(Optional) ¼ teaspoon xanthan gum (to thicken sauce)

(Optional) ½ tablespoon sesame seeds (for garnish)

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Instructions

Prep the Veggies:

Chop red bell pepper and celery into small chunks.

Slice zucchini into thin half circles.

Prep the Chicken:

Dice chicken breasts into small, uniform cubes (slightly larger than veggie chunks).

Cook Chicken:

Heat olive oil in a large skillet over medium-high heat.

Add chicken and cook for 3–5 minutes until almost cooked through (still slightly pink inside).

Add Veggies & Peanuts:

Lower heat to medium.

Add zucchini, bell pepper, celery, garlic, peanuts, and dried chili pods.

Cook for 5 minutes, stirring occasionally.

Make Sauce:

In a small bowl, whisk together all sauce ingredients (including xanthan gum if using).

Add Sauce:

Reduce heat to low.

Pour sauce over chicken and veggies. Stir well.

Simmer for 3 minutes until heated through and sauce thickens slightly.

Finish:

Remove chili pods before serving (optional, for milder heat).

Sprinkle with sesame seeds if desired.

Serve hot and enjoy!

Notes

Leftovers can be stored in an airtight container for up to 5 days in the fridge or 30 days in the freezer.

To reduce sodium, use a low-sodium Tamari.

This dish pairs well with cauliflower rice or shirataki noodles for a complete keto-friendly meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian, Chinese-Inspired