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Keto Kung Pao Chicken

A delicious low-carb twist on the classic Kung Pao Chicken, quick to prepare and packed with protein.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Cooking
  1. Heat the sesame oil in a large skillet over medium-high heat.
  2. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
  3. Add the minced garlic, chopped bell peppers, and sliced zucchini. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. 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.
  5. Season with salt and pepper to taste.

Notes

Serve hot, topped with chopped green onions and peanuts. Pairs well with cauliflower rice or can be enjoyed on its own for a hearty, low-carb meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.