Keto Kung Pao Chicken: A Mouthwatering Chinese Snack with a Spicy Twist!

Allergens

None, if using peanut-free alternative.

Ingredients

• 400g boneless, skinless chicken thighs, cut into bite
• sized pieces
• 1/2 cup raw peanuts
• 1 large red bell pepper, sliced into thin strips
• 3 garlic cloves, minced
• 1 tbsp Sichuan peppercorns, crushed
• 2 tbsp sugar substitute (e.g., erythritol)
• 1/4 cup keto
• friendly soy sauce alternative
• 1 tbsp rice vinegar
• 1 tsp xanthan gum
• 3 tbsp avocado oil
• Fresh cilantro leaves, for garnish
• Green onions, thinly sliced, for garnish
• Sesame seeds, for garnish

Instructions

1. In a wok or large frying pan, heat 2 tablespoons of avocado oil over medium high heat. Add the chicken pieces and cook until browned on all sides. Remove from the pan and set aside.
2. In the same pan, add the remaining avocado oil and sauté the garlic for 30 seconds or until fragrant.
3. Add the crushed Sichuan peppercorns and cook for another 30 seconds, stirring constantly to prevent burning.
4. Stir in the red bell pepper strips and cook for 2 3 minutes until slightly softened.
5. In a small bowl, whisk together the sugar substitute, keto friendly soy sauce alternative, rice vinegar, and xanthan gum. Pour this mixture into the pan with the vegetables, stirring to combine.
6. Return the chicken to the pan and cook for 3 4 minutes until heated through. Add the peanuts and stir well.
7. Cook for another 2 minutes until the sauce has thickened and coats the ingredients evenly. Remove from heat and transfer to a serving dish.
8. Garnish with fresh cilantro leaves, sliced green onions, and sesame seeds before serving.

Chef’s Insight

The combination of spicy Sichuan peppercorns and sweet bell peppers is a classic Chinese flavor combination that truly shines in this keto-friendly Kung Pao Chicken recipe.

Notes

Use a well-seasoned wok or frying pan for optimal results. - Adjust the spiciness to your preference by adding more or fewer Sichuan peppercorns.