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Keto Kung Pao Chicken

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A flavorful low-carb twist on classic Kung Pao chicken with tender chicken and crunchy vegetables, perfect for a quick weeknight meal.

Ingredients

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  • 1 lb chicken breast, diced
  • 2 cups mixed bell peppers, chopped
  • 1 cup zucchini, diced
  • 1/4 cup soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp peanut butter or almond butter
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • Red pepper flakes to taste
  • 1/4 cup roasted peanuts (optional for garnish)
  • Green onions for garnish

Instructions

  1. Heat sesame oil in a large skillet over medium heat.
  2. Add the diced chicken and cook until browned and cooked through.
  3. Add minced garlic and ginger, cooking for an additional minute until fragrant.
  4. Stir in bell peppers and zucchini, cooking until they are tender-crisp.
  5. In a small bowl, mix soy sauce, rice vinegar, peanut butter, and red pepper flakes.
  6. Pour the sauce over the chicken and vegetables, stirring to combine.
  7. Cook for another 2-3 minutes, allowing the sauce to thicken.
  8. Serve hot, garnished with peanuts and green onions.

Notes

For extra flavor, drizzle a bit of sesame oil before serving. Adjust the spice level with red pepper flakes to taste.

Nutrition

Find it online: https://sousviderecipe.com/keto-kung-pao-chicken/