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prep time
4 h 10 min
cook time
40 min
ready time
4 h 50 min
Keto Kung Pao Chicken Noodle Wraps
Try out this recipe the next time you are craving something crunchy, salty, refreshing, savory, and spicy! This copycat kung pao takeout Keto recipe includes bites of chicken breast, peanuts, low-carb celery, and Keto noodles, all sauteed in a spicy brown sauce. Layered flavors stew together to taste just like what you get when you’re craving a cheap takeout night from your favorite Chinese place. Use thick, sturdy romaine heart leaves as a wrap to easily eat the kung pao chicken and noodles. This simple trick turns a sit-down meal into an easy lunch with less mess. You can enjoy hot or cold. This is even a recipe you can use for Keto meal prepping and put together quickly when it’s time to eat.
What’s The Spice Level?
Kung pao dishes are traditionally cooked with peppers and are expected to be spicy. The spice level of this recipe builds heat in the back of the throat and less so on the tongue. You can always reduce the spicy ingredients to your liking, and increase the heat at your own risk. The spicy ingredients in this Keto recipe are chili sauce and dried red pepper flakes.
Quick Meal Prep Tips
Use this recipe for your next Keto meal prep week. You can keep the finished pan of kung pao chicken and noodles stored in an airtight container in your refrigerator for up to 5 days for freshness. Keep your romaine hearts whole until it’s time to prepare an outer leaf to fill with the meal. You can reheat the kung pao chicken noodles in either a microwave or on the stove.
Net Carbs
3.1 g
Fiber
1.5 g
Total Carbs
4.7 g
Protein
14.7 g
Fats
9.1 g
154 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Soy sauce, low sodium
2 tbsp
Natural Rice Vinegar
0.5 tbsp
White Wine Vinegar
1 tsp
Chicken broth
0.5 cup
Chicken Breast Boneless Skinless Raw
12 oz
Soy sauce, low sodium
2 tbsp
Balsamic vinegar
1 tbsp
Sesame oil
2 tbsp
Hot chili sauce (Sriracha)
2 tsp
Liquid stevia
8 Drop
Honey
0.5 tsp
Garlic
1 tsp, chopped
Sesame seeds
0.5 tsp
Black pepper
0.13 tsp
Crushed Red Pepper Flakes
0.25 tsp
Peanuts, raw
1 oz
Celery
2 oz
Tapioca Flour
0.75 tsp
Shirataki Noodle
4 oz
Romaine Lettuce Raw
6 leaf outer
Recipe Steps
steps 4
4 h 50 min
Step 1
Marinate the chicken in advance by combining soy sauce, rice vinegar, white wine vinegar, and chicken broth in a small container not much larger than the chicken breasts. Pat raw chicken breasts dry with a paper towel, then chop the chicken into roughly 1-inch cubes. Nestle the cubed chicken in the marinade, then cover your container. Refrigerate the chicken for 4 hours for the best flavor.Step 2
When it’s time to cook the chicken, combine soy sauce, balsamic vinegar, sesame oil, chili sauce, liquid stevia, honey, minced garlic, sesame seeds, black pepper, and red pepper flakes in a sautee pan over medium heat. Bring the sauce to a simmer, and let the sauce bubble and reduce to a thickened, sticky sauce base. It may still look a little separated, but the sauce will come together more while it cooks. Pour all the chicken breast and marinade liquid into the pan. Stir the ingredients together, cover the pan, and bring them to a simmer.Step 3
Remove the lid from the pan and let the pan bubble and reduce openly. Add whole roasted peanuts, diced celery, and tapioca starch to the pan. Stir the ingredients over low heat and wait for the sauce to thicken around the chicken. When the chicken is cooked through, follow the packaging instructions for your shirataki noodles to properly drain and prepare them. Add cold shirataki noodles to the bubbling kung pao sauce and stir to combine. Again, continue letting the sauce simmer until your pan looks similar to a takeout container of kung pao chicken - glossy, thick, and a little sticky.Step 4
Let the pan cool off the heat until it’s no longer steaming. Choose large romaine heart leaves that are free of rips and tears. After washing and drying the leaves, slice off any hard white cores. Scoop 2½ ounces of kung pao chicken and noodles into each romaine leaf for serving. Include any Keto toppings at your discretion, such as sesame seeds, extra red pepper flakes, cilantro, lime juice, green onion, cilantro, or more.
