This Keto Kung Pao Chicken recipe offers a delightful twist on the classic Chinese dish, tailored for a ketogenic lifestyle. Serving four people, it combines the juicy, savory flavors of skin-on, bone-in chicken thighs with the crunch of peanuts and the freshness of green peppers and spring onions. The heat comes from de-seeded red bird’s eye chilis, providing a spicy kick that’s well-balanced by the zesty notes of ginger and a rich sauce. This sauce, a mix of soy sauce, rice wine vinegar, chili garlic paste, reduced sugar ketchup, and sesame oil, is subtly sweetened with maple extract and liquid stevia, ensuring a depth of flavor without the carbs. Preparation takes a mere 10 minutes, with a cooking time of 25 minutes, making this dish a quick, easy, and satisfying option for any meal.
- 4 medium, chicken thighs, bone in skin on
- 1⅓ teaspoons ground, ginger
- salt and, pepper, to taste
- ⅓ cup peanuts
- ⅔ medium, green pepper
- 2⅔ large spring, onions
- 5⅓ red bird's eye chilis, de-seeded
- 1⅓ tbsp., soy sauce
- 2⅔ teaspoons rice wine, vinegar
- 2⅔ tbsp. Chile, garlic, paste
- 1⅓ tbsp. reduced sugar, ketchup
- 2⅔ teaspoons sesame oil
- ⅔ teaspoon maple extract
- 13⅓ drops liquid, stevia
- Chop up and prep vegetables and chiles. Set aside. Prepare sauce by combining all ingredients together and mixing well.
- Chop chicken into bite sized pieces and season with salt, pepper, and ginger.
- Heat a pan over medium-high heat and once very hot, add chicken. Let chicken cook until browned (about 10 minutes).
- Once the chicken is browned, stir in all ingredients and let cook for a few minutes more. Add vegetables and peanuts to the pan and cook for 3-4 minutes. Add sauce and boil to reduce.