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Keto Kung Pao Chicken

Keto Kung Pao Chicken

This keto Kung Pao chicken recipe is perfect for the entire family, and the leftovers taste even better the next day.

Course dinner
Cuisine Chinese
Keyword Keto Kung Pao Chicken
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 295 kcal


  • 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


  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.

Recipe Notes

Calories: 295
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.