Keto Panda Express Kung Pao Chicken

Satisfy your cravings for takeout with this Keto Panda Express Kung Pao Chicken, a low-carb twist on the beloved classic! Packed with tender, bite-sized chicken thighs, crisp red bell peppers, zucchini, and a medley of bold flavors like garlic, ginger, and a dash of Szechuan peppercorns, this recipe delivers authentic taste without the guilt. A savory sauce featuring coconut aminos, rice vinegar, and sesame oil ties everything together, while roasted peanuts add just the right crunch. Ready in just 35 minutes, this quick and easy keto dinner is perfect for busy weeknights or impressing guests. Serve it steaming hot and garnish with fresh green onions for a dish so flavorful, you won’t miss the extra carbs!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 3 tablespoons Avocado oil
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 4 stalks Green onions, chopped
• 0.25 cup Roasted unsalted peanuts
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 0.5 teaspoon Red pepper flakes
• 0.25 cup Coconut aminos
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Szechuan peppercorns, optional

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.

Step 2

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.

Step 3

Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the red bell pepper, zucchini, and green onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 5

Add the garlic, ginger, red pepper flakes, and Szechuan peppercorns (if using) to the skillet. Stir-fry for an additional minute until fragrant.

Step 6

Return the chicken to the skillet and stir to combine with the vegetables. Pour in the coconut aminos, rice vinegar, and sesame oil. Stir well to coat the chicken and vegetables with the sauce.

Step 7

Continue to cook for another 2 minutes or until the sauce has slightly thickened.

Step 8

Stir in the roasted peanuts, mixing well to combine all the flavors.

Step 9

Serve the Kung Pao Chicken immediately, garnished with additional chopped green onions if desired.

Nutrition Facts

Serving size	(1011.2g)

Amount per serving	% Daily Value*
Calories	1823.0

Total Fat 124.7g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 567.0mg	0%
Sodium 2672.7mg	0%
Total Carbohydrate 42.7g	0%
Dietary Fiber 10.0g	0%
Total Sugars 23.8g
Protein 132.8g	0%

Vitamin D 31.8IU	0%
Calcium 191.9mg	0%
Iron 7.4mg	0%
Potassium 2355.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 29.1%

Carbs: 9.4%