Keto Kung Pao Chicken

Yield: 5 servings

Keto Kung Pao Chicken

Feel free to use carrots, zucchini, celery, string beans, or whatever you have in your refrigerator.


For the Sauce
  • 1 tablespoon natural peanut butter
  • 1 teaspoon erythritol
  • 3 teaspoons balsamic vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce (try the Sriracha brand)
For Velveting Chicken
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons coconut aminos
  • 1 1/2 teaspoons baking soda
  • 1/8 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 lb chicken breast cut into 1" pieces
  • 2 tablespoons coconut oil
For the Stir Fry
  • 2 teaspoons grated ginger
  • 1 tablespoon minced garlic
  • 1 1/2 diced bell peppers
  • 3 chopped scallions
  • 3 serrano chilies
  • 2 cups vegetable of choice
  • 1/2 salt
  • 2 teaspoons balsamic vinegar
  • sriracha to taste
  • 2 tablespoons coconut oil
  • 1 extra chopped scallions and 1/4 crushed peanuts


For the Sauce
  1. Mix all ingredients in small bowl with whisk.
For Velveting Chicken
  1. Mix all ingredients except chicken and oil in bowl. Put in chicken. Cover and let marinate for 30 minutes.
  2. Heat skillet on high and add oil. Cook chicken, allowing for the outsides to get crisp and brown. Remove from heat and transfer to plate when about 90% done cooking.
For the Stir Fry
  1. When chicken is done, put skillet back on stove on medium heat.
  2. Add oil, ginger, and garlic, and cook for a couple minutes. Add in vegetables and cook another couple minutes. Add salt and vinegar.
  3. Next, pour in your sauce and cook another couple minutes. Then add in chicken and scallions.
  4. Add your desired amount of sriracha. Plate and top with extra chopped scallions and crushed peanuts.


9 grams carbs per serving
Created using The Recipes Generator
Dinner, ChickenKarissa Long