KETO KUNG PAO CHICKEN
- Use chicken thigh meat for best results. You could always use chicken breasts, but tender thighs have so much more flavor and won’t dry out like breast meat can.
- Balance this spicy dish with a bit of sweetness. I used a little Swerve in the sauce (or you could use your favorite sugar alternative to keep things keto).
- Serve your kung pao chicken on top of cauliflower rice if desired. I think it’d be yummy with zucchini noodles, too!
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
Chicken, bell peppers, and peanuts get stir-fried in a spicy garlic chile soy sauce for an easy skillet dinner bursting with flavor.
For the sauce:
- 1/2 cup chicken broth
- 1/4 cup soy sauce or tamari gluten-free soy sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon ginger paste
- 1 tablespoon Swerve sweetener
for the stir fry:
- 2 tablespoons coconut oil
- 1 1/2 pounds raw chicken thigh meat, cut into 1 inch pieces
- 1 bell pepper, sliced
- 3 dried red chiles
- 1/4 cup peanuts