This Kung Pao Chicken Keto is made with bell pepper, ginger, garlic, soy sauce, sesame oil, peanuts and dried chilies.
If you are looking for an authentic Kung Pao Chicken to make, you HAVE to make this dish AND pair it with this coconut rice. It is to die for! This dish calls for Sichuan peppercorns which you can find an any asian supermarket, but if you can’t get your hands on some then use regular peppercorns.
Take out food can have a ton of food chemicals you do not want to consume. This is a quick stir fry that is super healthy (I also included how to make it keto) which is an amazing alternative to such a delicious dish.
How to make Kung Pao Chicken Keto
- Marinate the chicken in the marinade for 45 minutes to 4 hours (however much time you have, the longer the better) in the refrigerator.
- For the rice, bring the coconut milk and water to a boil and then add the rice. Put heat on the lowest temperature and cook for 10 minutes and shut heat off. Don’t open the lid. Let the rice rest for 15 minutes or longer with the heat off.
- Combine the chicken stock, soy sauce, rice vinegar, peanut butter, dark soy sauce, erythritol and xanthan gum in a bowl and whisk. Set aside.
- Heat a large saucepan on medium heat, add oil and wait for it to shimmer. Add the chicken and shallow fry for and fry about 4 minutes on each side. Set aside when you are done.
- Add the sesame oil and stir in the garlic, ginger, bell peppers, dried chilis, and peppercorns and stir for 2-4 minutes, until soft. Pour the sauce in a bring to a boil.
- The sauce will thicken so keep stirring. Add the chicken back into the pan and keep stirring for another 3 minutes.
- Garnish with scallions and peanuts.
Other dishes to try
Kung Pao Chicken Keto
- Total Time: 1 Hour and 15 minutes
- Yield: 6 servings 1x
Description
This Kung Pao Chicken Keto is made with bell pepper, ginger, garlic, soy sauce, sesame oil, peanuts and dried chilies.
Ingredients
Scale
Chicken Marinade:
- 6 tablespoons of vegetable oil for frying
- 6 pieces of thick chicken breasts, cut into 1-inch cubes
- 1.5 tablespoon of light soy sauce
- 1 tablespoon apple cider vinegar
- 1.5 teaspoons of xanthan gum
- 3 tablespoons of baking soda
Stir Fry:
- 1.5 tablespoons of minced ginger
- 2.5 tablespoons of minced garlic
- 1.5 cup of diced bell pepper
- 3 teaspoons of sesame oil or vegetable oil
- Optional: 6 pieces of dried chilies, destemmed (with or without seeds depending on spice)
- 1.5 tablespoons of ground Sichuan peppercorns (or regular pepper)
Sauce:
- ¾ cup of chicken stock
- ½ cup of light soy sauce
- 3 tablespoons of rice vinegar
- 3 teaspoons of peanut butter
- 3 teaspoons of dark soy sauce
- 1.5 teaspoons of Xanthan Gum
- 3 tablespoons of Erythritol
Garnish:
- 6 green part of the scallions, chopped
- ¾ cup of roasted peanuts
Instructions
- Marinate the chicken in the marinade for 45 minutes to 4 hours (however much time you have, the longer the better) in the refrigerator.
- For the rice, bring the coconut milk and water to a boil and then add the rice. Put heat on the lowest temperature and cook for 10 minutes and shut heat off. Don’t open the lid. Let the rice rest for 15 minutes or longer with the heat off.
- Combine the chicken stock, soy sauce, rice vinegar, peanut butter, dark soy sauce, erythritol and xanthan gum in a bowl and whisk. Set aside.
- Heat a large saucepan on medium heat, add oil and wait for it to shimmer. Add the chicken and shallow fry for and fry about 4 minutes on each side. Set aside when you are done.
- Add the sesame oil and stir in the garlic, ginger, bell peppers, dried chilis, and peppercorns and stir for 2-4 minutes, until soft. Pour the sauce in a bring to a boil.
- The sauce will thicken so keep stirring. Add the chicken back into the pan and keep stirring for another 3 minutes.
- Garnish with scallions and peanuts.
Notes
- Take the seeds out of the dried chilies for a milder spice
- To make keto version, substitute sugar with erythritol and cornstarch with xanthan gum.
- Prep Time: 1 Hour
- Cook Time: 15 minutes
- Category: Dinner
- Method: Wok
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 382
- Sugar: 6g
- Sodium: 667mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 84mg
Leave a Reply