Keto Low Carb Kung Pao Chicken
This Low Carb Kung Pao Chicken is better than take-out! At about 4 net carbs per serving this recipe is gluten free, low carb and keto friendly!Â
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Calories: 310kcal
Servings: 4
Equipment
- Sharp Knife
- Large skillet or wok
- Small bowl for the sauce
- Mixing bowl for the chicken
- Spatula
- Grater
Ingredients
Kung Pao Sauce
- 2 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 1-2 tsp Chili paste
- 1 tsp sesame oil
- ½ tsp Garlic powder
- ½ tsp Ginger powder
- ¼ cup Chicken broth
Chicken
- 1 lb. chicken breast cut into small pieces
- 1 tbsp Coconut aminos
- 1 tbsp Olive oil
- Salt and pepper
Vegetables
- 1 Red bell pepper chopped
- 1 Green bell pepper chopped
- 1 small zucchini diced
- ½ cup Green onions sliced
Instructions
- Prep Everything FirstChop the chicken and vegetables and set them aside so cooking stays quick and smooth.
- Season the ChickenToss the chicken with salt, pepper, and coconut aminos.
- Heat the PanHeat the oil in a wok or skillet until it’s hot enough to sizzle.
- Cook the ChickenStir-fry the chicken until golden, then set it aside.
- Cook the VegetablesAdd the chopped peppers, zucchini, and onions to the hot pan and cook until lightly crisp.
- Mix the SauceWhisk all the sauce ingredients in a small bowl.
- Bring It All TogetherPour the sauce over the vegetables, add the chicken back in, and stir until everything is coated.
- Add the CrunchToss in the nuts at the end so they stay crisp.
- ServingServe it right from the pan while everything is still hot and coated in sauce.A little cauliflower rice or a simple side of greens makes the whole meal feel complete.
Nutrition
Calories: 310kcal | Carbohydrates: 8g | Protein: 32g | Fat: 17g | Cholesterol: 82.7mg | Fiber: 0.1g | Sugar: 3g