Kung Pao Chicken

Charles Whiteman

A flavorful and spicy Kung Pao Chicken stir-fry dish with a Keto and Low Carb diet tag.

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🍖 KETO
💪🏻 Low Carb
Chinese Cuisine
Spicy
Stir-Fry
Sichuan Cuisine
Asian Fusion

15 mins

20 mins

Nutritional Value

Protein - 25g
Carbs - 10g
Fats - 15g

Ingredients

Total: 11Serves: 6
3/2 lbs Chicken Breast
Notes:

cut into bite-sized pieces

1 cup Peanuts
Notes:

unsalted

1/2 cup Soy Sauce
1/4 cup Rice Vinegar
2 tbsp Sesame Oil
1 tbsp Cornstarch
Notes:

dissolved in 2 tbsp water

4 cloves Garlic
Notes:

minced

1 tbsp Ginger
Notes:

minced

6 pieces Dried Chilies
Notes:

seeded and chopped

4 pieces Green Onion
Notes:

sliced

1 piece Bell Pepper
Notes:

diced

Instructions

Step 1 : Preparation

In a bowl, marinate the chicken with soy sauce, rice vinegar, and cornstarch mixture. Let it sit for 15 minutes.

Step 2 : Cooking

Heat sesame oil in a wok over high heat. Add garlic, ginger, dried chilies, and stir-fry for 1 minute. Add marinated chicken and cook until browned.

Step 3 : Adding Vegetables

Add peanuts, green onions, and bell pepper to the wok. Stir-fry for another 2-3 minutes until vegetables are tender.

Step 4 : Final Touch

Serve hot and garnish with additional green onions and peanuts if desired.