Keto Kung Pao Chicken Recipe 🍗 (2024)

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• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Difficulty Level: Easy
• Recipe Makes 4 Servings

• 3 tablespoons avocado oil
• 1 pound chicken breast cubed
• 5 green onions cut into 1" pieces
• 2 Thai chilies thinly sliced
• 1 clove garlic minced
• ½ tablespoon mincedfresh ginger
• 1 teaspoon red pepper flakes
• ⅓ cup tamari
• ¼ cup brown Swerve (we use this Swerve)
• 3 tablespoons unseasoned rice wine vinegar
• ¼ cup peanuts or cashews crushed

• Thai chilies: If Thai chilies are difficult to find, use serrano peppers for a similar heat level.
• Tamari: You can substitute coconut aminos as a soy-free alternative. Coconut aminos are a condiment made from coconut sap and have a similar taste to soy sauce.
• Peanuts or cashew nuts: For a nut-free option, use toasted sunflower seeds or toasted pumpkin seeds. Make sure to check that they fit within your dietary preferences.
• Unseasoned rice wine vinegar: If you can't find it use white vinegar as an alternative.

• Bell peppers: Add vibrant colors and a crunchy texture by including sliced bell peppers, such as red or yellow, to complement the dish.
• Broccoli: Boost the nutritional content and add a satisfying crunch by tossing in some lightly steamed or sautéed broccoli florets.
• Sliced mushrooms: Enhance the umami flavors by adding sliced mushrooms, like shiitake or cremini, for a hearty and earthy element.
• Sesame seeds: Sprinkle some toasted sesame seeds on top to add a nutty flavor and a delightful crunch.
• Fresh cilantro: For a burst of freshness, garnish with some chopped fresh cilantro leaves to brighten up the dish.
• Sliced scallions: Amp up the onion flavor by adding thinly sliced scallions as a garnish to provide a pop of color and a mild oniony taste.

• 10" or larger cast iron skillet
• Cutting board
• Knife
• Measuring spoons
• Measuring cups
• Spatula or tongs
• Small bowl
• Whisk or fork

• Sautéing
• Stir-frying
• Simmering

• Cauliflower rice: This keto rice adds a light and fluffy texture and provides a mild, slightly nutty flavor. It serves as a low-carb alternative to traditional rice.
• Zucchini noodles: It adds a fresh and crisp texture and absorbs the savory flavors of the dish.
• Stir-fried broccoli: It gives a delightful contrast to the dish and adds a satisfying crunch and earthy flavor.
• Green salad: You can serve it with green salads like Arugula Salad or Kale Salad to add a refreshing element to the dish.
• Steamed bok choy or Chinese cabbage: It gives a slightly sweet texture and pairs well with the bold and savory notes of the dish.

• Opt for a natural sweetener like stevia or monk fruit instead of brown swerve. Increase the vegetable content by adding colorful veggies like bell peppers, snap peas, or mushrooms.
• Lightly steam the peanuts or cashews before adding them to the keto chicken dish.

• Use pre-cut chicken breast cubed to skip the step of preparing from scratch.
• Opt for pre-minced garlic and ginger.
• Use a larger skillet or wok to cook a bigger batch of the dish all at once, saving you time on multiple rounds of cooking.

• Pre-cut and measure all the ingredients, such as the chicken, green onions, Thai chilies, garlic, ginger, and nuts, and store them in separate containers or zip-top bags. If you're making this a meal prep option, we like these glass meal prep containers! This way, when you start cooking, everything is readily available, and you can toss them into the pan.
• If you prefer a milder spicy flavor level, pre-slice the Thai chilies and remove the seeds ahead of time. This will save you time during the cooking process and allow you to control the heat level more easily.

• Allow the chicken to cool completely before refrigerating.
• Store any leftovers in an airtight box in the fridge and consume within 3 to 4 days.
• You can freeze the cooked chicken without toppings like peanuts or cashews, but the texture might slightly change upon thawing.

• Microwave: Place the chicken in a microwave-safe dish, cover loosely, and heat on high for 1-2 minutes.
• Oven: Preheat the oven to 350°F (180°C). Transfer the chicken to an oven-safe dish, cover it with foil, and heat for 15-20 minutes until warmed through.
• Stove: Reheat the chicken in a skillet over medium heat, stirring occasionally, until heated thoroughly.