Going out for Chinese food isn't the same when you're doing a low-carb/keto diet since you really need some kind of rice or noodles to go with most stir-fries so I like to use this recipe to scratch that itch when it comes up.
I know that traditional Sichuan Kung pao chicken is different from what people have come to expect in North America. This version is more in the North American style, with the extra veggies like celery and bell peppers. It may not be traditional, but I like it. Between the chicken thighs, peanuts and oils, it works well as a keto-friendly stir-fry when served on cauliflower rice or zucchini noodles.
Keto Kung Pao Chicken Recipe
Sauce Ingredients:
- ¼ cup soy sauce
- 2 teaspoons fish sauce
- 4 teaspoons sesame oil
- 1½ teaspoons rice vinegar
- 1/4 teaspoon red pepper flakes (or to taste)
- 1 teaspoon fresh ginger, minced
- 3 cloves garlic, minced
- 3 tablespoons chicken bone broth
- ½ teaspoon white pepper
- 10 drops liquid stevia (adjust to desired sweetness level)
Stir-fry Ingredients:
- 1 lb chicken thighs, cut into 1 inch pieces
- Himalayan pink sea salt and freshly ground black pepper (to taste)
- 3 tablespoons avocado oil (*may also use coconut oil)
- 1 medium red bell pepper, diced
- 2 stalks celery, diced
- 2 serrano peppers, diced with seeds
- ½ cup raw peanuts
- 1/4 teaspoon xanthum gum (optional for thickening sauce)
- Sesame seeds and chopped green onions (for garnish)
Directions:
In a medium bowl, whisk together all the ingredients for the sauce. Set aside.
Season chicken with salt, pepper and 2 tablespoons of sauce and allow to marinate for at least 30 minutes
Add oil to a wok or a large non-stick skillet over medium-high heat.
Add the chicken and cook for 5-6 minutes, or until the chicken is starting to brown and almost cooked through.Toss in the celery, bell peppers and Serrano peppers and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the peanuts. Toss everything together and turn heat to high.
Allow sauce to reduce and thicken. Season with salt and pepper. You can add a little bit of 1/4 teaspoon xantham gum to thicken up the sauce further, if desired.
Remove from heat and serve warm on a large platter or over cauliflower rice or zucchini noodles. Sprinkle with sesame seeds and green onions for garnish. You can also add more chilli flakes on top to add a little extra spice if desired.
Serves 4.
If you give this recipe a try, let me know how it goes in the comments or if you post a pic on Instagram, tag me so I can see your creation. Enjoy! :)
