Keto Kung Pao Chicken

Introduction

Say goodbye to greasy takeout and hello to bold, guilt-free flavor with this Keto Kung Pao Chicken recipe! If you’re craving that classic sweet-and-spicy Chinese stir fry but want to keep things healthy, low-carb, and totally keto-friendly, this is the dish for you. Ready in just 30 minutes and packing only 5.5 net carbs per serving, this homemade kung pao chicken is bursting with flavor, color, and crunch. Plus, it’s gluten-free, dairy-free, and comes in at one-third the carbs of popular restaurant versions like Panda Express or P.F. Chang’s.

This recipe is a weekly staple in our house—it’s that good. The combination of tender chicken, vibrant veggies, crunchy peanuts, and spicy dried chili pods delivers everything you love about kung pao, minus the sugar crash. Whether you’re meal prepping or whipping up a quick weeknight dinner, this dish hits the spot every time.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Quick & easy: Dinner on the table in 30 minutes flat
• Low in carbs: Just 5.5 net carbs per serving
• Meal prep–friendly: Stores beautifully in the fridge or freezer
• Budget-friendly: Made with everyday pantry and fridge staples
• Health-conscious: Clean ingredients with zero refined sugar

Taste & Texture

Get ready for a bold burst of flavors in every bite! This kung pao chicken is:

• Sweet, spicy, and savory
• Full of umami from the tamari-based sauce
• Balanced with a hint of tang from apple cider vinegar
• Texturally satisfying with tender chicken, crisp-tender veggies, and crunchy peanuts

Dietary Attributes

• Keto-friendly
• Gluten-free (thanks to tamari instead of soy sauce)
• Dairy-free
• High-protein

Ingredients & Substitutions

Ingredient List

For the stir fry:

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast, cut into small cubes
• 1 medium zucchini, sliced into half circles
• 1 red bell pepper, chopped small
• ¼ cup celery, chopped
• 2 cloves garlic, minced
• ¼ cup peanuts, chopped
• 2–3 dried red chili pods

For the keto kung pao sauce:

• 3 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon apple cider vinegar
• 1 tablespoon chili garlic sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated monk fruit sweetener
• ¼ teaspoon ginger powder
• Optional: ¼ teaspoon xanthan gum (for thickening)
• Optional: ½ tablespoon sesame seeds for garnish

Notes on Quality

• Chicken: Use fresh, high-quality chicken breast. You can also use chicken thighs for a juicier result.
• Tamari: Look for organic, gluten-free tamari for the best flavor.
• Vegetables: Fresh veggies are best, but frozen can work in a pinch—just thaw and pat dry first.

Possible Substitutions

• Chicken → Shrimp, tofu, or tempeh for a protein twist
• Tamari → Coconut aminos for a soy-free option
• Monk fruit sweetener → Stevia, erythritol, or your preferred keto sweetener
• Chili garlic sauce → Sriracha plus a pinch of minced garlic

Step-by-Step Instructions

• Prep the veggies
  Chop the red bell pepper and celery into small pieces. Slice the zucchini into half-moons. Mince the garlic.
• Cube the chicken
  Dice the chicken into small, even cubes—just slightly larger than the veggie pieces to keep cooking time consistent.

• Cook the chicken
  Heat olive oil in a large skillet over medium-high. Add the chicken and stir-fry until just cooked through, about 3–5 minutes.
• Add veggies, peanuts, and chili pods
  Lower heat to medium and add bell pepper, celery, zucchini, garlic, peanuts, and dried red chili pods. Cook for another 5 minutes, stirring occasionally.
• Make the sauce
  In a small bowl, whisk together all sauce ingredients. If using xanthan gum, whisk it in now to help thicken the sauce.
• Combine and simmer
  Pour the sauce into the skillet and stir to coat all ingredients. Lower heat and cook for 3 more minutes until heated through. The sauce should slightly thicken and cling to the veggies and chicken.
• Finish and serve
  Remove chili pods (unless you love the heat!) and garnish with sesame seeds. Serve hot and enjoy immediately.

Expert Tips & Tricks

Best Practices

• Cut all ingredients to similar sizes so they cook evenly.
• Use a high-heat oil like avocado or peanut oil for even more stir-fry authenticity.
• Stir frequently to prevent burning, especially after the sauce is added.

Common Mistakes

• Overcooking the chicken: It should still be slightly pink before adding veggies, as it finishes cooking in the pan.
• Using too much xanthan gum: A little goes a long way. Overdoing it will make the sauce slimy.
• Skipping the chili pods: They infuse the dish with signature heat, even if you remove them before serving.

Time-Saving Tips

• Chop all veggies and chicken in advance and store in the fridge up to a day ahead.
• Make a big batch of the sauce and keep it on hand for other stir-fries.
• Use pre-cooked chicken or rotisserie chicken to cut down cooking time even more.

Serving Suggestions

Pairings

Serve your Keto Kung Pao Chicken with:

• Cauliflower rice
• Shirataki noodles
• A crisp cucumber salad
• Steamed bok choy with sesame oil

Presentation Ideas

• Serve in a wide bowl with a sprinkle of sesame seeds and chopped scallions.
• Use chopsticks and a bamboo tray for a takeout-style dinner night at home.
• Add a lime wedge for a pop of color and flavor.

Beverage Pairings

• Keto-friendly: Sparkling water with lime or cucumber mint infused water
• Cocktail: A dry white wine like Sauvignon Blanc or a low-carb vodka soda
• Mocktail: Ginger lemon spritzer with monk fruit sweetener

Storage & Reheating

Leftover Storage

• Store leftovers in an airtight container in the fridge for up to 5 days
• For long-term storage, freeze in single-serve containers for up to 1 month

Reheating Methods

• Microwave: Heat in a microwave-safe dish for 2–3 minutes
• Stovetop: Reheat gently in a skillet with a splash of water to loosen the sauce

Frequently Asked Questions

Substitutions & Adjustments

Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and add extra flavor.

Is this recipe spicy?
Yes, but you can control the heat by using fewer chili pods or removing them before serving.

Can I double the recipe?
Yes, just use a large enough skillet or work in batches to avoid overcrowding the pan.

Troubleshooting

Sauce too thin?
Simmer longer or add a pinch more xanthan gum.

Chicken too dry?
Next time, try cooking it less at the beginning—it continues to cook with the veggies.

Vegetables mushy?
Reduce cooking time slightly or sauté over higher heat for a crisp-tender finish.

Variations & Customizations

Dietary Adaptations

• Vegan: Swap chicken for tofu or tempeh and use vegetable broth in the sauce.
• Soy-free: Use coconut aminos instead of tamari.
• Nut-free: Skip the peanuts and sub sunflower seeds or pumpkin seeds.

Flavor Twists

• Add chopped green onions and fresh cilantro for a fresh finish.
• Toss in mushrooms or broccoli for added veg.
• Stir in a spoonful of almond butter for a creamy peanut-sauce vibe.

Seasonal/Holiday Versions

• Use red and green bell peppers for a festive holiday version.
• Add asparagus or sugar snap peas in the springtime.
• Serve with roasted squash in the fall for a cozy meal.

Conclusion

This Keto Kung Pao Chicken is everything you love about your favorite takeout dish—minus the carbs, the sugar, and the regret. Whether you’re brand new to keto or just looking for a healthier weeknight meal, this dish delivers on all fronts: flavor, texture, and ease. If you give this recipe a try, I’d love to hear how it turned out for you. Be sure to share your photos and tag us on Pinterest @recipescookingwithcallie. Let’s keep cooking and inspiring each other in the kitchen!

And if you’re loving easy, delicious dinners like this one, be sure to check out a few more of my favorites:

• Creamy Chicken Marsala Recipe – A Perfect Valentine’s Day Dinner
• Sheet Pan Gnocchi – The Ultimate Easy 30-Minute Dinner
• Another Creamy Chicken Marsala Recipe You’ll Love

Happy cooking, friends!

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