Description
A delicious low-carb version of the classic Kung Pao Chicken, perfect for those following a keto diet.
Ingredients
Scale
- 1 pound chicken breast, cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 bell pepper, diced
- 1/2 cup peanuts
- 2 green onions, sliced
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon erythritol (or sweetener of choice)
Instructions
- In a large bowl, combine the chicken with soy sauce, rice vinegar, and sesame oil. Marinade for 15-30 minutes.
- In a skillet over medium-high heat, add the chicken and cook until browned and cooked through.
- Add garlic, ginger, bell pepper, and cook for an additional 2-3 minutes.
- Stir in the peanuts, green onions, chili paste, and erythritol, mixing well to combine.
- Serve hot and enjoy your keto Kung Pao Chicken!
Notes
- For a milder dish, reduce the amount of chili paste.
- This dish can also be served over cauliflower rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg