Keto Kung Pao Chicken
This makes a total of 3 servings of Keto Kung Pao Chicken. Each serving comes out to be 232 calories, 16.5g fats, 4.2g net carbs, and 16.6g protein.
Ingredients
Chicken Stir-Fry:
- 7 ½ ounce boneless, skinless chicken thighs
- salt and pepper to taste
- 1 teaspoon ground ginger
- ½ medium green bell pepper
- 30 gram green onion
- 4 bird's eye chile pepper deseeded
- ¼ cup peanuts
Kung Pao Sauce:
- 1 tablespoon soy sauce or coconut aminos
- 2 teaspoon unseasoned rice vinegar
- 2 tablespoon chili-garlic paste such as sambal oelek with garlic
- 1 tablespoon low-carb ketchup
- 2 teaspoon sesame oil
- ½ teaspoon maple extract
- 10 drop liquid stevia
Instructions
- Cut chicken into bite-sized pieces. Season with salt, pepper, and ground ginger.
- Heat a non-stick pan over medium-high heat and add the chicken once very hot. Let cook until browned (about 10 minutes). I advise using a splatter screen or covering the pan with paper towels, as there will be quite a lot of grease splatter.
- Chop up and prep the vegetables and chiles. Set aside.
- Prepare the sauce by combining all sauce ingredients and mixing well.
- Once the chicken is browned, stir it well and let cook for a few more minutes. Add the vegetables and peanuts to the pan and let the mixture cook down (about 3–4 minutes).
- Add the sauce to the pan, letting it boil down and reduce slightly. It should have a nearly sticky texture once done.
- Serve and enjoy!
Video
Nutrition
Calories: 232kcalProtein: 16.6gFat: 16.5g