Hip Tips: 

  • 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


1: In a small bowl whisk together sauce ingredients, and set it aside.

2: Heat coconut oil in a large skillet to medium/high heat. Season chicken with a little salt & pepper. Once hot, add the chicken, and let cook for about 3 minutes on each side until browned.

3: Toss the bell pepper and dried chiles in with the chicken and cook for a few more minutes until the chicken is cooked through and the bell peppers are slightly tender. Pour in the sauce, add the peanuts, and stir all together. Turn up the heat until simmering, and let the sauce caramelize and thicken for a few minutes.

4: Remove from heat and serve on top of cauliflower rice if desired.


Yield: 6 cups kung pao chicken, Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 546, Total Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Total Fat: 26g, Protein: 44g

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