This keto Kung Pao chicken tastes even better than takeout. Made with fresh vegetables, this is a low-carb dinner idea everyone will love. There are only 4gn net carbs per serving, so you can enjoy a few servings of this flavorful dish!
Best Keto Kung Pao Chicken
Kung Pao chicken is a popular choice at Chinese restaurants – it’s one of my favorites! It tastes a lot like General Tso’s chicken, except this one isn’t breaded and fried and it comes with lots of vegetables.
In fact, if you are ever out to eat, you can usually order this and know it is mostly safe for your keto diet (unless they soak it in sugar or a syrupy sauce).
I hacked this recipe and made it completely keto-friendly! It’s full of flavor and is sugar-free. You don’t have to worry about any hidden carbs. Plus, the vegetables give it extra fiber which helps cut the net carb amounts.
Easy Keto Chinese Recipe
It only takes about 45-50 minutes to make this recipe, including prep and cook time. That’s faster than it takes your DoorDash to arrive.
In fact, the most time-consuming part of this entire recipe is the food prep. To speed that part up, you can buy pre-cut veggies or just do that step ahead of time.
Here’s what you will need from the store for this recipe (all the exact ingredient amounts are in the printable recipe card at the bottom of this post):
- 2 pounds boneless chicken thighs (you can use chicken breasts instead)
- Olive Oil
- Sesame oil
- Bell Pepper
- Zucchini
- Soy Sauce or Coconut Aminos
- Rice cooking wine
- Sugar-free honey
- Ginger paste
- Minced garlic
- Cashews – chopped or whole
- Green onions
Healthy Kung Pao Sauce Recipe
Believe me, you will want to make this sauce again! You can even use it to make Kung Pao pork or steak! I also really appreciated that I was able to make the entire dinner in one skillet. That means cleanup was so much faster and easier.
In fact, this is a Chinese recipe that my entire family loved. Yours will too.
The leftovers taste even better if you can believe it. Store it in the refrigerator in an airtight container for up to a week. Reheat it on the stove for the best texture and taste.
Kung Pao Chicken At Home
This is a budget-friendly takeout alternative. Not only are you saving money, but you are eating healthier too – win win!
Serve this with cauliflower fried rice or even a bowl of keto egg drop soup. As an appetizer, you should serve it with some keto egg roll meatballs. Talk about a low-carb feast!
If you want it to have a bit more spice, sprinkle some red pepper flakes on top.
Keto Kung Pao Chicken Recipe
Here is the entire list of ingredients to make this recipe. Exact measurements are located below within the printable recipe.
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Servings: 6
Net Carbs: 4 net carbs per serving
Ingredients:
Boneless skinless chicken thighs
Olive oil
Sesame oil
Salt and pepper
Bell pepper
Medium zucchini
Soy sauce or coconut aminos
Rice cooking wine
Water
Sugar free honey
Ginger paste
Minced garlic
Cashews chopped or whole
Green onions
Instructions:
1. Heat the olive oil and sesame oil in a large skillet over medium high heat on the stove.
2. Add the chicken to the heated skillet and season with salt and pepper to taste. Saute the chicken until it is seared on the outside and completely cooked through. Remove and set aside.
3. Add the bell pepper and zucchini to the skillet,reduce the heat to medium and saute until the vegetables are becoming tender.
4. While the vegetables are cooking, add the soy sauce, rice cooking wine, water, honey, ginger paste, and garlic to a bowl, and whisk to combine.
5. Return the chicken to the skillet with the vegetables, pour the sauce over the mixture, and toss to coat well. Continue to cook over medium heat for another 2-3 minutes.
6. Remove the mixture from the heat and garnish with chopped green onions and cashews before serving.
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Keto Kung Pao Chicken
Equipment
- Large skillet
Ingredients
- 2 lbs boneless chicken thighs cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp sesame oil
- 1 bell pepper chopped into large pieces
- 1 zucchini cut in half lengthwise and sliced
- 1/4 cup soy sauce or coconut aminos
- 2 tbsp rice cooking wine
- 2 tbsp water
- 2 tbsp sugar-free honey
- 1 tsp ginger paste
- 2 tsp garlic minced
- 1/4 cup cashews chopped or whole
- 1/4 cup green onions chopped
Instructions
- Heat the olive oil and sesame oil in a large skillet over medium-high heat on the stove.
- Add the chicken to the heated skillet and season with salt and pepper to taste. Saute the chicken until it is seared on the outside and completely cooked through. Remove and set aside.
- Add the bell pepper and zucchini to the skillet,reduce the heat to medium and saute until the vegetables are becoming tender.
- While the vegetables are cooking, add the soy sauce, rice cooking wine, water, honey, ginger paste and garlic to a bowl, and whisk to combine.
- Return the chicken to the skillet with the vegetables, pour the sauce over the mixture, and toss to coat well. Continue to cook over medium heat for another 2-3 minutes.
- Remove the mixture from the heat and garnish with chopped green onions and cashews before serving.
Notes
Net Carbs: 4 net carbs per servings
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
More Low-Carb Chinese Food Ideas
If you enjoyed this keto Kung Pao chicken recipe, you will enjoy these ideas too! They are my family’s favorites:
