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Why make this recipe

Keto Kung Pao Chicken is a delicious twist on a favorite Chinese dish, perfect for those on a low-carb diet. This meal is not only packed with flavors but also keeps your carb intake low while being high in protein. It’s quick to prepare and can be made with simple ingredients you may already have at home. Plus, with the option to use pre-diced chicken or rotisserie chicken, you can whip it up in no time!

How to make Keto Kung Pao Chicken

Ingredients:

1 lb chicken breast, diced (Use pre-diced chicken or rotisserie chicken for a quicker meal.)
1 cup bell peppers, chopped (Can use a mix of colors for variety.)
1 cup zucchini, sliced (Feel free to substitute with other low-carb vegetables like broccoli or snap peas.)
2 cloves garlic, minced
2 tablespoons soy sauce (or coconut aminos for keto) (Coconut aminos is a gluten-free option.)
2 tablespoons sesame oil (Can substitute with olive oil or avocado oil if preferred.)
1 tablespoon rice vinegar
1 tablespoon chili paste (optional) (Adjust based on your spice preference.)
to taste Salt and pepper
Chopped green onions for garnish
Chopped peanuts for garnish

Directions:

Heat the sesame oil in a large skillet over medium-high heat.
Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
Add the minced garlic, chopped bell peppers, and sliced zucchini. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Pour in the soy sauce (or coconut aminos), rice vinegar, and chili paste (if using). Stir everything together. Cook for another 2-3 minutes, allowing the flavors to blend.
Season with salt and pepper to taste.

How to serve Keto Kung Pao Chicken

Serve your Keto Kung Pao Chicken hot, topped with chopped green onions and peanuts for extra crunch. It pairs well with cauliflower rice or can be enjoyed on its own for a hearty, low-carb meal.

How to store Keto Kung Pao Chicken

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply microwave until heated through or stir on the stove until warm.

Tips to make Keto Kung Pao Chicken

For added flavor, consider marinating the chicken in soy sauce and garlic for 30 minutes before cooking.
If you like more heat, add additional chili paste or even chili flakes.
Experiment with different vegetables based on what’s in season or what you have on hand.

Variation

You can easily make this dish vegetarian by replacing chicken with tofu. Just make sure to use firm tofu to get a good texture.

FAQs

Can I use frozen vegetables?
Yes, frozen vegetables are a convenient option. Just be sure to thaw and drain them so they don’t add extra moisture to the dish.

Is this dish gluten-free?
Yes, if you use coconut aminos instead of soy sauce, this dish can be made gluten-free.

Can I prep this in advance?
Absolutely! You can prep the ingredients ahead of time. Just chop your vegetables and chicken, and store them in the fridge until you’re ready to cook.