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prep time
8 min
cook time
12 min
ready time
20 min
Keto Kung Pao Chicken Takeout
Kung Pao Chicken is known for its spicy, salty, and slightly sweet flavors - a favorite combo for anyone who loves generic Chinese takeout. Very few changes are made to an original Kung Pao recipe for the keto diet. Low-carb stir fry vegetables are chosen and chopped peanuts are replaced with a blob of peanut butter in your hot pan.
Jessica L.
Net Carbs
4.7 g
Fiber
1.7 g
Total Carbs
6.8 g
Protein
43.5 g
Fats
38 g
544 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Thigh With Skin
10 ounce
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Ginger
½ teaspoon
Sesame Seeds, Hulled, Toasted, Unsalted
½ teaspoon, whole pieces
Olive Oil
1 tablespoon
Green Bell Pepper
3 ounce
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
3-½ ounce
Olive Oil
1 tablespoon
Butter, Unsalted
½ tablespoon
Peanut Butter, Salted
½ tablespoon
Rice Vinegar
½ teaspoon
Soy Sauce
1 tablespoon
Sambal Oelek Paste Of Chili by Rooster
½ teaspoon
Garlic, Fresh
½ teaspoon
Ginger
½ teaspoon
Sesame Seeds, Hulled, Toasted, Unsalted
½ teaspoon, whole pieces
Recipe Steps
steps 6
20 min
Step 1
Cut the chicken thighs into 1 ½-2 inch pieces. Toss in a mixing bowl with the salt, pepper, ginger, and sesame seeds.Step 2
Heat the olive oil in a wide pan over high heat. Cook the chicken in the hot oil until all sides are a charred brown. While the insides may still be raw, push the chicken to the outer edge of the pan.Step 3
Reduce the heat to medium and toss in thin-sliced bell pepper and chopped mushrooms with the second amount of olive oil. Occasionally stir the veggies as they cook down to tender. Toss the ingredients together.Step 4
Push the chicken and veggies back to the outer edge of the pan and reduce the heat to low. Set in the center of the pan all the remaining ingredients. Wait for the butter to melt and the garlic, ginger, and sesame seeds become fragrant - about 45 seconds.Step 5
Stir the Kung Pao sauce together and toss all the ingredients together once more until everything is coated in sauce.Step 6
Serve hot with chopped fresh green onion.
Comments
_JonathanWood_ 8 months ago
Jonathan’s fav
AwesomeCauliflower620778 2 years ago
Am I the only one that almost NEVER gets the correct amount of servings in the end? "3" servings made 2 with a smidgen left over. Good recipe, though!
Jasminelulu 3 years ago
So good! I added cashews and prawns as well!
velvetmonster 4 years ago
I am obsessed with this yummy recipe. So good.
Tammydog 4 years ago
Absolutely loved this, really tasty and will be regularly on our home menu. Thank you
velvetmonster 4 years ago
Tasty! I substituted sesame oil for olive oil and used shrimp instead of chicken.