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Keto Kung Pao Chicken

You will need

  • For the Sauce 
  • 1/2 cup chicken stock
  • 1/4 cup keto soy sauce (cheap as chips on Amazon and will last ages)
  • 1 tsp sesame oil
  • 3 cloves garlic minced (or 3 tsp garlic paste)
  • 1 tsp rice vinegar
  • 1 tsp chilli sauce (sriracha is great)
  • 1/2 tsp ginger paste
  • 1 tbsp sweetener (you can also buy this in Tesco)
  • For the Stir Fry
  • 2 tbsp oil
  • 1 1/2 pounds or 500g chicken thighs
  • 1 red pepper
  • 3 dried red chiles
  • 1/4 cup peanuts
  • Spring onion
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Nutrition per serving

Calories
545 kcal
Carbs
4g
Fats
25g
Protein
45g
Time
30 mins

Introduction

The weekend is once again upon us and so is the end of January. Go you for sticking to the diet in what can be a really tough month mentally for various reasons! I actually no longer eat in keto but my Fiancé does and so I continue to cook and bake recipes for him (and to use here).

Anyhoo, this Keto Kung Pao Chicken recipe is just the treat you want for a weekend dinner. It’s low carb, easy to make and legit delish. Serve it with some cauliflower rice and you’ll have a keto friendly Chinese takeout 😉.

Enjoy

Natasha 🍜

Method

  1. In a small bowl whisk together sauce ingredients, and set it aside.
  2. Heat the oil in a large pan over a medium/high heat.
  3. Dice the chicken thighs into small pieces.
  4. Season the chicken with salt and pepper and add to the hot oil.
  5. Cook until browned.
  6. Add in the red pepper and dried chillis and cook for 5 minutes until the peppers soften.
  7. Next,  pour in the sauce, add the peanuts, and mix together.
  8. Turn up the heat and let the sauce thicken for a few minutes.
  9. Garnish with some chopped spring onions!

Serve with cauliflower rice 🍜

Nutrition Information

This Keto Kung Pao Chicken Recipe makes 4 servings!