Amazing Keto Kung Pao Chicken

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.

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Serves: 4
  • 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
  1. Chop up and prep vegetables and chiles. Set aside. Prepare sauce by combining all ingredients together and mixing well.
  2. Chop chicken into bite sized pieces and season with salt, pepper, and ginger.
  3. Heat a pan over medium-high heat and once very hot, add chicken. Let chicken cook until browned (about 10 minutes).
  4. 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.