Keto Kung Pao Chicken is a low-carb turn on the exemplary Chinese dish, ideal for those following the ketogenic diet. Customarily, Kung Pao Chicken is made with chicken, peanuts, vegetables, and an exquisite sauce with a sprinkle of pleasantness from sugar. Be that as it may, in the keto rendition, the sugar is supplanted with keto-accommodating sugars, and the dish is served without rice to keep the carb count low.
The outcome is a delightful, fulfilling feast with delicate chicken, firm vegetables, and a hot, tart sauce that conveys all the flavor of the first yet without the carbs. This dish is perfect for anybody hoping to appreciate Chinese flavors while adhering to their low-carb way of life.
Preparation Time:
Prep Time:
15-20 minutes
Cooking Time:
10-15 minutes
Total Time:
30-35 minutes
Cooking Tips:
Utilize New Fixings:
New vegetables and chicken guarantee the best flavor and surface.
Change Flavor Level:
Control the intensity by adding pretty much stew pieces.
Use Coconut Aminos:
For a sans soy choice, substitute with coconut aminos.
Add Peanuts toward the End:
To keep up with crunch, add peanuts just prior to serving.
Try not to Overcook Chicken:
Pan fried food the chicken just until delicate for the best surface.
Low-Carb Sugars:
Use erythritol or stevia to keep it keto-accommodating.
EQUIPMENT:
1.Wok or Skillet
2.Sharp Knife
3.Cutting Board
4.Measuring Spoons
5.Mixing Bowl
6.Tongs or Spatula
INGREDIENTS:
- 2 medium Chicken Thighs, bone in skin on
- 1 tsp. Ground Ginger
- Salt and Pepper to Taste
- 1/4 cup Peanuts
- 1/2 medium Green Pepper
- 2 large Spring Onions
- 4 red Bird’s Eye Chilis, de-seeded
- The Sauce
- 1 tbsp. Soy Sauce
- 2 tsp. Rice Wine Vinegar
- 2 tbsp.Chili Garlic Paste
- 1 tbsp Reduced Sugar Ketchup
- 2 tsp. Sesame Oil
- 1/2 tsp. Maple Extract
- 10 drops Liquid Stevia
INGREDIENT NOTES :
Chicken:
Boneless, skinless chicken breasts or thighs work best for tender results.
Peppers:
Bell peppers add color and sweetness; feel free to use any variety.
Soy Sauce:
Use gluten-free soy sauce or coconut aminos for a soy-free version.
Sweetener:
Erythritol or stevia are great keto-friendly alternatives to sugar.
Peanuts:
Add roasted peanuts for crunch, but keep portion sizes small to stay within keto limits.
Chili Flakes:
Adjust to your preferred spice level; red pepper flakes work well for authentic heat.
INSTRUCTION:
Step 1: Debone and Cut Chicken
Use kitchen shears to debone the chicken. Cut it into bite-sized pieces. Season with salt, pepper, and ground ginger.
Step 2: Cook the Chicken
Heat a pan over medium-high heat. Once the pan is very hot, add the chicken. Let it cook until browned, about 10 minutes. Use a splatter screen or cover the pan with paper towels to prevent grease splashback.
Step 3: Prep Vegetables and Chilis
Chop up and prepare the vegetables (such as bell peppers, onions, etc.) and chilis. Set them aside.
Step 4: Prepare the Sauce
In a mixing bowl, combine all the sauce ingredients (soy sauce, vinegar, sweetener, garlic, ginger, etc.) and mix well.
Step 5: Combine Chicken and Veggies
Once the chicken is browned, stir everything together and cook for a few more minutes. Add the vegetables and peanuts to the pan. Let them cook down for about 3-4 minutes.
Step 6: Add Sauce and Reduce
Pour the prepared sauce into the pan. Allow it to boil down and reduce slightly, so it thickens and becomes sticky.
Step 7: Serve
Serve the Keto Kung Pao Chicken over your favorite side dish, such as fried cauliflower rice. Enjoy!
Nutritional Facts :
- Calories: ~350-400 kcal
- Protein: ~30-35g
- Fat: ~20-25g
- Carbohydrates: ~8-10g
- Fiber: ~2-4g
- Net Carbs: ~6-8g
- Sugars: ~1-2g (from sweetener and vegetables)
- Sodium: ~700-900mg (varies depending on soy sauce or coconut aminos)
Key Notes:
Keto-Accommodating: This recipe is low in carbs, making it ideal for those following a ketogenic or low-carb diet.
Sugar: Utilize a keto-accommodating sugar like erythritol or stevia to supplant sugar and keep the dish low-carb.
Protein: Chicken is an extraordinary wellspring of lean protein, making this a delightful and filling dish.
Flavor Level: Change how much stew chips or new stews to control the intensity to your inclination.
Vegetable Varieties: Go ahead and trade out vegetables like zucchini, mushrooms, or broccoli relying upon what you have accessible.
Peanuts: Simmered peanuts add crunch however ought to be utilized with some restraint to remain inside keto limits.
Soy Sauce: For a sans soy elective, use coconut aminos, which are likewise lower in sodium.
Dinner Prep: This dish can be made ahead of time and put away in the cooler for as long as 3 days, making it ideal for feast prep.
TIPS :
Utilize a High-Intensity Oil: For best outcomes, cook the chicken in a high-heat oil like avocado oil or coconut oil, which can endure the pan-searing cycle without consuming.
Try not to Stuff the Dish: Cook the chicken in clusters in the event that important to guarantee it browns equally and doesn’t steam.
Change Sauce Consistency: In the event that the sauce is too flimsy, let it stew a piece longer to thicken; assuming that it’s excessively thick, add a sprinkle of water or stock.
Add Smash: For additional surface, take a stab at adding broiled peanuts or cashews toward the end. You can likewise toast them ahead of time for added character.
Utilize New Ginger and Garlic: New ginger and garlic give the dish a lively, sweet-smelling flavor. Try not to involve pre-minced renditions for the best taste.
Make it Hot: For a more blazing dish, increment how much stew pieces or add some new slashed chilies to the sauce.
Present with Cauliflower Rice: For a low-carb side, serve this dish with cauliflower rice or sautéed greens rather than standard rice.
Feast Prep Cordial: This recipe holds up well in the refrigerator, so think about making extra for extras or dinner prep.
FOR MORE FREE KETO MEAL PLAN : Flavor Keto
