Authentic Keto Kung Pao Chicken Recipe
Just like the original recipe, but made with healthier ingredients!
Servings: 4 servings
Calories: 255kcal
Equipment
- Mortar & Pestle
Ingredients
Chicken Marinade
- 530 g boneless skinless chicken breast 2 large breasts
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp cooking sake or shaoxing wine
- ½ tbsp baking soda
Kung Pao Spices
- 1 tsp ginger grated
- 1 tbsp sesame oil
- 1 tsp Szechuan peppercorns
- 2 tbsp raw peanuts or cashew nuts
- 1-3 chili peppers
Kung Pao Sauce
- 2.5 tbsp coconut aminos or soy sauce
- 2 tbsp black vinegar or white vinegar
- 2 tbsp cooking sake or shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp Lakanto Golden keto brown sugar
- ¼ tsp xanthan gum
- 1 long green onion Japanese leek
Instructions
- Slice the chicken breast into 1 inch/2 cm cubes.
- Place the chicken breast into a large bowl and cover with the coconut aminos, sake and baking soda. Mix well and let it marinate for 20 minutes.
- While the chicken is marinating, add the Szechuan peppercorns to a frying pan and put on medium heat. Roast them until the pan starts to smoke. Take them out of the frying pan and transfer them to a mortar and pestle. Crush as fine as you can.
- Grate the ginger, slice the chili peppers in 3, slice the long green onion in 1 inch/2cm pieces.
- In a large frying pan, add the Kung Pao spices ingredients and cook on medium heat for 1-2 minutes. Add the long green onion and cook for another minute.Add the marinated chicken pieces and start stir-frying. To get the most juicy pieces of chicken breast, make sure you cook it on low-medium heat. If you cook the chicken breast on high heat, they will dry out. Cook for 3-4 minutes.
- Add the Kung Pao sauce ingredients and cook an additional 2-3 minutes, or until the chicken is cooked through.
- Remove from the heat and the dish is ready to serve!
Video
Notes
- Make sure to add that baking soda to the chicken breasts. It really helps make them super soft and juicy!
- Make sure to use Szechuan peppercorns and not other kinds of peppercorns. This healthy kung pao chicken recipe is known for its famous numbing taste due to the Szechuan.
- Instead of chicken, feel free to use shrimp or beef!
- Instead of sake, you can use shaoxing wine. I chose to use sake because it has less carbs and is more available here in Japan than shaoxing wine.
- Instead of xanthan gum, you can use corn starch, arrowroot powder or taptioca starch to make a slurry.
- Instead of long green onions, you can use onions or spring onions.
- Instead of coconut aminos, you can use soy sauce, liquid aminos or tamari.
- Instead of peanuts, you can use cashew nuts.
Nutrition
Serving: 1serving | Potassium: 314mg | Sugar: 0.38g | Fiber: 3.1g | Sodium: 356mg | Calories: 255kcal | Cholesterol: 77mg | Monounsaturated Fat: 2.7g | Polyunsaturated Fat: 2.84g | Saturated Fat: 1.21g | Fat: 9.76g | Protein: 31.8g | Carbohydrates: 7.62g | NET CARBS: 4.52g