Low Carb Panda Express Kung Pao Chicken

Discover the perfect guilt-free takeout-inspired dish with this Low Carb Panda Express Kung Pao Chicken recipe! Packed with tender marinated chicken breast, crisp bell peppers, zucchini, and a bold kick from dried red chilies, this keto-friendly version of the Chinese-American favorite is bursting with flavor. A rich yet sugar-free sauce, sweetened with erythritol, ties everything together while roasted peanuts add the perfect crunch. Quick and easy, this one-pan dish comes together in just 30 minutes, making it ideal for busy weeknights. Serve it over cauliflower rice or enjoy it on its own for a delicious, healthy alternative to takeout.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 0.5 teaspoon baking soda
• 0.5 teaspoon xanthan gum
• 2 tablespoons vegetable oil
• 1 red bell pepper
• 1 zucchini
• 3 green onions
• 3 garlic cloves
• 1 inch piece ginger
• 10 dried red chilies
• 0.25 cup roasted peanuts
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon erythritol sweetener
• 1 teaspoon chili paste

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

In a bowl, mix 3 tablespoons soy sauce, Shaoxing wine, sesame oil, baking soda, and xanthan gum. Add chicken and marinate for at least 10 minutes.

Step 3

While the chicken marinates, chop the red bell pepper, zucchini, and green onions into 1-inch pieces. Mince the garlic and ginger.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Step 5

Add the marinated chicken to the skillet, spreading it out in a single layer. Cook until browned and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.

Step 6

In the same skillet, add the garlic, ginger, and dried red chilies. Stir-fry briefly until fragrant, about 30 seconds.

Step 7

Add the bell peppers and zucchini to the skillet. Stir-fry until the vegetables are crisp-tender, about 3-4 minutes.

Step 8

Add the chicken back to the skillet along with the peanuts. Stir to combine.

Step 9

In a small bowl, mix the rice vinegar, 2 tablespoons low-sodium soy sauce, erythritol sweetener, and chili paste.

Step 10

Pour the sauce over the chicken and vegetables in the skillet, tossing to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.

Step 11

Garnish with green onions and serve hot.

Nutrition Facts

Serving size	(1137.6g)

Amount per serving	% Daily Value*
Calories	1739.1

Total Fat 81.7g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 30.6g
Cholesterol 390.1mg	0%
Sodium 6678.3mg	0%
Total Carbohydrate 115.3g	0%
Dietary Fiber 35.6g	0%
Total Sugars 24.7g
Protein 165.6g	0%

Vitamin D 0IU	0%
Calcium 260.8mg	0%
Iron 18.3mg	0%
Potassium 4152.1mg	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: 39.6%

Protein: 35.6%

Carbs: 24.8%