Low Carb Kung Pao Chicken

Satisfy your craving for bold, takeout-style flavors without the carbs with this irresistible Low Carb Kung Pao Chicken! Tender chunks of chicken breast are marinated in a savory, sweet, and slightly spicy sauce made with coconut aminos, sesame oil, and a touch of granulated erythritol, keeping it sugar-free and keto-friendly. Crisp zucchini and bell peppers add vibrant color and freshness, while roasted peanuts provide a satisfying crunch. Finished with aromatic garlic, ginger, and a sprinkle of sesame seeds, this quick stir-fry comes together in just 35 minutes, making it perfect for busy weeknights. Serve as-is or over cauliflower rice for a wholesome, low-carb dinner the entire family will love!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless skinless chicken breasts
• 0.25 cup Coconut aminos
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 1 tablespoon Sriracha sauce
• 1 tablespoon Granulated erythritol
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 medium Zucchini, chopped into cubes
• 1 medium Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 0.5 cup Roasted peanuts
• 3 stalks Green onions, sliced
• 1 teaspoon Sesame seeds
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes

Directions

Step 1

Cut the chicken breasts into 1-inch cubes and set aside.

Step 2

In a large bowl, whisk together the coconut aminos, rice vinegar, sesame oil, sriracha sauce, and granulated erythritol until the erythritol is fully dissolved.

Step 3

Add the minced garlic and ginger to the marinade, mixing well.

Step 4

Place the chicken cubes into the marinade, ensuring they are fully coated. Let them marinate for at least 10 minutes while you prepare the vegetables.

Step 5

Heat the olive oil in a large skillet or wok over medium-high heat.

Step 6

Add the marinated chicken to the skillet, reserving the marinade. Cook the chicken for 5-7 minutes, stirring frequently, until fully cooked and browned.

Step 7

Add the chopped zucchini, red bell pepper, and green bell pepper to the skillet. Stir them in with the chicken and cook for an additional 4-5 minutes until the vegetables are just tender.

Step 8

Pour the reserved marinade into the skillet and bring to a boil. Then, reduce the heat and simmer for about 2 minutes until the sauce has slightly thickened.

Step 9

Stir in the roasted peanuts, green onions, and red pepper flakes. Mix well to combine all ingredients.

Step 10

Season with salt and black pepper to taste.

Step 11

Serve hot, garnished with sesame seeds.

Nutrition Facts

Serving size	(1214.1g)

Amount per serving	% Daily Value*
Calories	1790.8

Total Fat 100.0g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 20.3g
Cholesterol 385.6mg	0%
Sodium 2919.0mg	0%
Total Carbohydrate 67.4g	0%
Dietary Fiber 16.1g	0%
Total Sugars 32.9g
Protein 168.2g	0%

Vitamin D 22.7IU	0%
Calcium 203.6mg	0%
Iron 8.4mg	0%
Potassium 2929.4mg	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: 48.8%

Protein: 36.5%

Carbs: 14.6%