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Serves
4 people
Type
Chinese / Main Course
Prep Time
15 minutes
Cook Time
15 minutes
This low carb keto kung pao chicken an easy classic chinese restaurant style dish for busy weeknights that is sweet, tangy and spicy combined all together and served with cauliflower rice or zoodles.
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Easy Keto Kung Pao Chicken
For the sauce – 1 teaspoon apple cider vinegar (or rice wine vinegar) – 3 tablespoons liquid aminos ( or coconut aminos or low sodium soy sauce) – 2-3 tablespoons water or chicken broth – 1 teaspoon fish sauce – 1/4 - 1/2 teaspoon red pepper chili flakes, to taste – 2 teaspoons sesame oil – 1/2 teaspoon fresh minced ginger – 2 cloves garlic minced – 1-2 teaspoons monk fruit sweetener (or erythritol), for sweetness
For the chicken stir fry – 3/4 lb chicken thighs, boneless, skinless, cut into 1 inch pieces – 3-4 tablespoon olive oil or avocado oil – Himalayan pink salt and black pepper as needed – 1 medium-large zucchini, chopped into halves – 1 red bell pepper, chopped into bite-sized pieces – 2/3 cup roasted peanuts (or roasted cashews) – 2 - 3 dried red chili peppers, to taste (substitute with 1-2 teaspoons Sriracha) – 1/4 teaspoon xanthan gum – Sesame seeds and chopped green onions for garnish (optional)
Ingredients
Season chicken with salt and pepper. Heat a wok or a large non-stick skillet over medium-high heat. Add oil, once hot, add chicken and cook for 3-4 minutes, per side or until lightly brown.
Add in the bell peppers, zucchini, and dried chili peppers, cook for 2-3 minutes, or until the vegetables are crisp-tender. Pour the sauce over the chicken, add the peanuts. Turn heat to high and toss everything together. Allow sauce to reduce and thicken (add xantham gum) the sauce as desired.
Add the salt, pepper or additional red pepper chili flakes as per your taste. Transfer to a serving plate. Sprinkle with sesame seeds and green onions. Serve over zoodles or cauliflower rice.
– Vegetables – I have used zucchini and red bell peppers but you can use bok choy, broccoli, or cauliflower. – Chicken – It is recommended to use chicken thighs (for more flavor), instead use chicken breast, steak, or shrimp. – Make it Spicier – Add Sriracha, red pepper flakes, or any hot sauces.
– Season chicken with salt and pepper. – Turn the Instant Pot to SAUTE. Once hot, add oil. Add the chicken and saute for 3-4 minutes on each side or until lightly browned. – Meanwhile, in a medium bowl combine all the sauce ingredients. Pour all over the chicken. – Close the pot and set the valve to sealing. Press MANUAL mode and set the timer for 4 minutes.
– Season chicken with salt and pepper. Heat a large skillet over medium heat. Add oil and saute the chicken for about 2-3 minutes on each side until crispy and until lightly browned. (you can also cook the chicken into the slow cooker). – Combine the sauce ingredients and pour over the chicken. – Cover and cook on HIGH for 1.5 – 3 hours or on LOW for 2.5 – 4 hours.