Low Carb Kung Pao Chicken

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This Low Carb Kung Pao Chicken is better than take-out! At about 4 net carbs per serving this recipe is gluten free, low carb and keto friendly!

This is a low carb chicken recipe you will love! It has a bit of spice to it and a rich flavor from the savory Kung Pao sauce. It is really a guest-worthy dinner. The flavor is spot on to Pei Wei’s Kung Pao chicken, and it is gluten free and keto friendly!

Don’t shutter when you see the ingredient list. It does call for a couple things you may not keep in your pantry, however if you like Asian food I highly recommend taking the plunge and keeping these spicy kung pao ingredients around. They aren’t expensive and you only need a couple tablespoons so they last forever. You can use this sauce for anything!

How to Make Low Carb Kung Pao Chicken

If you are missing delivery or take out Chinese food, you must try this Low Carb Kung Pao Chicken. It might not be quite as fast as your favorite restaurant, but it will be surprisingly simple to make at home with healthy, wholesome, and gluten free ingredients!

What You Need:

Chicken breasts
Canola oil
Soy sauce
Sriracha
Rice vinegar
Sesame oil
Brown sugar monkfruit or Swerve
Minced garlic
Water
Garnish: Green onions, sesame seeds, crushed red pepper

Tip: Normally you can find sesame seed oil in the global food section and in the baking section next to the regular oils – check both places. Chances are one is much cheaper than the other!

Steps to Make Low Carb Kung Pao Chicken:

Because this dish is so easy to make and flavorful, I guarantee it is better than take out!

1. First, cut up the chicken breasts into bite-sized chunks fry over medium high heat in a dutch oven or deep skillet.

2. Next, make the sauce. Simply mix your main ingredients together in a small bowl, and set aside. In another small bowl combine the water and cornstarch.

3. Finally, when you’re ready to coat your chicken with the Kung Pao sauce to serve, you just add the sauce, corn starch mixture and chicken together in the pan and heat through.

4. To serve, garnish with sesame seeds, sliced green onions, and crushed red pepper if you want even more spice.

This Low Carb Kung Pao chicken recipe is just like what you find in a restaurant, but hot and fresh from the comfort of home!

So, the next time you have a hankering for Kung Pao skip the take out and try this version! My family is sure that it’ll be a regular favorite in your household, too.

How many carbs are in Low Carb Kung Pao Chicken?

This recipe makes 4 servings and comes to 4.3 net carbs per serving! I do use 1 tablespoon of corn starch to thicken the sauce. This adds minimal carbs to the recipe as a whole, but you can reduce the carbs even further by leaving this out. However, if you leave the corn starch the sauce will not thicken as well.

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Low Carb Kung Pao Chicken

Annie

This Low Carb Kung Pao Chicken is better than take-out! At about 4 net carbs per serving this recipe is gluten free, low carb and keto friendly!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

Kung Pao Sauce

3 tablespoons gluten free soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar monkfruit or Swerve
1 tablespoon minced garlic
1/2 tablespoon sriracha
1 tablespoon water
1 tablespoon corn starch

Chicken

1 pound chicken breast cut into small pieces
1/4 cup canola oil

Instructions

Cut the chicken breast into bite sized pieces, set aside.
Heat a large skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.
Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side.
Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.
Combine the soy sauce, rice vinegar, sesame oil, sweetener, garlic and sriracha in a small bowl. Set aside.
Combine one tablespoon of water with one tablespoon of corn starch and mix well. Set aside.
Drain off any oil that is in your pan and wipe clean, heat to medium, add in soy sauce mixture and corn starch mixture, add in chicken and stir until mixture is evenly coated and heated through.
Garnish with green onions, peanuts, and crushed red pepper if desired.

Notes

If you wish to make this even lower in carbs you can omit the 1 tablespoon of cornstarch, just note the sauce will not thicken as well.

This recipe makes 4 1-cup servings, and each serving has 4.4 net carbs.

Nutrition

Serving: 1 cupCalories: 339kcalCarbohydrates: 4.5gProtein: 26.6gFat: 23.5gCholesterol: 82.7mgSodium: 412.5mgFiber: 0.1gSugar: 0.9g

Keyword easy chicken recipe, low carb chicken recipe

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