Keto Kung Pao Chicken
A flavorful twist on classic Kung Pao Chicken, reimagined for a low-carb lifestyle with tender chicken, crisp vegetables, and roasted peanuts.
Ingredients
Main ingredients
- 1 lb chicken breast, diced Optional: Use pre-diced chicken or rotisserie chicken for a quicker meal.
- 1 cup bell peppers, chopped Mixing colors adds visual appeal.
- 1 cup zucchini, sliced You can substitute with low-carb options like broccoli or snap peas.
- 2 cloves garlic, minced
- 2 tablespoons soy sauce Or coconut aminos for a keto-friendly choice.
- 2 tablespoons sesame oil Olive oil or avocado oil are good substitutes.
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste Use according to your spice preference.
- Salt and pepper, to taste
- Chopped green onions and peanuts for garnish
Instructions
Cooking Process
- Heat sesame oil in a large frying pan over medium heat. Add diced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.
- Toss in the minced garlic, zucchini, and bell peppers. Sauté for another 3-5 minutes until the vegetables are just tender.
- In a small bowl, mix together soy sauce (or coconut aminos), rice vinegar, and chili paste. Pour this sauce over the chicken and vegetables, tossing to coat evenly. Let it cook for another 2-3 minutes.
- Plate your dish hot! Top with chopped green onions and peanuts before serving.
Notes
Consider serving over cauliflower rice, alongside roasted broccoli, or wrapped in lettuce leaves. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.