Low Carb Chicken Pao

Elevate your weeknight dinners with this flavorful and healthy Low Carb Chicken Pao, a guilt-free twist on a classic favorite! This vibrant stir-fry features tender, marinated chicken breast infused with the savory depth of coconut aminos, sesame oil, and fresh aromatics like garlic and ginger. Crisp zucchini, sweet red bell peppers, and a rich, slightly thickened sauce create a satisfying medley of textures, while a finishing touch of roasted peanuts and green onions adds the perfect crunch and freshness. With just 20 minutes of prep and 20 minutes of cook time, this keto-friendly recipe is ideal for busy nights or anyone looking to enjoy a low-carb, high-flavor meal. Serve it as-is or pair it with cauliflower rice for a complete, wholesome dinner. Keywords: Low Carb Chicken Pao, keto chicken recipe, healthy chicken stir-fry, gluten-free dinner idea.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Chicken breast, boneless and skinless
• 3 tablespoons Coconut aminos
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame oil
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 0.5 teaspoon Red pepper flakes
• 1 medium Zucchini, small dice
• 1 medium Red bell pepper, sliced
• 2 stalks Green onions, chopped
• 1 tablespoon Coconut flour
• 0.5 cup Chicken broth
• 2 tablespoons Roasted peanuts, chopped
• 2 tablespoons Olive oil
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Cut the chicken breast into bite-sized cubes and season with salt and black pepper.

Step 2

In a small bowl, mix coconut aminos, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes to create a marinade.

Step 3

Pour half of the marinade over the cubed chicken, cover, and let it marinate for at least 15 minutes.

Step 4

In a large skillet, heat olive oil over medium-high heat.

Step 5

Add the marinated chicken and cook until the pieces are browned and cooked through, about 6-8 minutes.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the diced zucchini and sliced red bell pepper.

Step 8

Stir fry the vegetables until they are tender, about 5-7 minutes.

Step 9

Return the chicken to the skillet, and add the remaining marinade.

Step 10

Add the chicken broth and bring the mixture to a gentle simmer.

Step 11

Sprinkle with coconut flour and stir well to thicken the sauce slightly.

Step 12

Cook for another 2-3 minutes until everything is well coated and heated through.

Step 13

Garnish with chopped green onions and roasted peanuts.

Step 14

Serve hot and enjoy your low carb Chicken Pao!

Nutrition Facts

Serving size	(1119.1g)

Amount per serving	% Daily Value*
Calories	1474.4

Total Fat 69.7g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 8.5g
Cholesterol 425mg	0%
Sodium 3852.6mg	0%
Total Carbohydrate 38.7g	0%
Dietary Fiber 10.7g	0%
Total Sugars 21.0g
Protein 167.1g	0%

Vitamin D 65IU	0%
Calcium 171.4mg	0%
Iron 8.7mg	0%
Potassium 2416.4mg	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: 43.2%

Protein: 46.1%

Carbs: 10.7%