Keto Kung Pao Chicken Takeout

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    20 min

Keto Kung Pao Chicken Takeout

Kung Pao Chicken is known for its spicy, salty, and slightly sweet flavors - a favorite combo for anyone who loves generic Chinese takeout. Very few changes are made to an original Kung Pao recipe for the keto diet. Low-carb stir fry vegetables are chosen and chopped peanuts are replaced with a blob of peanut butter in your hot pan.

Jessica L.

  • Net Carbs

    4.7 g

  • Fiber

    1.7 g

  • Total Carbs

    6.8 g

  • Protein

    43.5 g

  • Fats

    38 g

544 cals

Keto Kung Pao Chicken Takeout

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Thigh With Skin

    Chicken Thigh With Skin

    10 ounce

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Ginger

    Ginger

    ½ teaspoon

  • Sesame Seeds, Hulled, Toasted, Unsalted

    Sesame Seeds, Hulled, Toasted, Unsalted

    ½ teaspoon, whole pieces

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Green Bell Pepper

    Green Bell Pepper

    3 ounce

  • Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    3-½ ounce

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Butter, Unsalted

    Butter, Unsalted

    ½ tablespoon

  • Peanut Butter, Salted

    Peanut Butter, Salted

    ½ tablespoon

  • Rice Vinegar

    Rice Vinegar

    ½ teaspoon

  • Soy Sauce

    Soy Sauce

    1 tablespoon

  • Sambal Oelek Paste Of Chili by Rooster

    Sambal Oelek Paste Of Chili by Rooster

    ½ teaspoon

  • Garlic, Fresh

    Garlic, Fresh

    ½ teaspoon

  • Ginger

    Ginger

    ½ teaspoon

  • Sesame Seeds, Hulled, Toasted, Unsalted

    Sesame Seeds, Hulled, Toasted, Unsalted

    ½ teaspoon, whole pieces

Recipe Steps

steps 6

20 min

  • Step 1

    Cut the chicken thighs into 1 ½-2 inch pieces. Toss in a mixing bowl with the salt, pepper, ginger, and sesame seeds.
    Step 1
  • Step 2

    Heat the olive oil in a wide pan over high heat. Cook the chicken in the hot oil until all sides are a charred brown. While the insides may still be raw, push the chicken to the outer edge of the pan.
    Step 2
  • Step 3

    Reduce the heat to medium and toss in thin-sliced bell pepper and chopped mushrooms with the second amount of olive oil. Occasionally stir the veggies as they cook down to tender. Toss the ingredients together.
    Step 3
  • Step 4

    Push the chicken and veggies back to the outer edge of the pan and reduce the heat to low. Set in the center of the pan all the remaining ingredients. Wait for the butter to melt and the garlic, ginger, and sesame seeds become fragrant - about 45 seconds.
    Step 4
  • Step 5

    Stir the Kung Pao sauce together and toss all the ingredients together once more until everything is coated in sauce.
    Step 5
  • Step 6

    Serve hot with chopped fresh green onion.
    Step 6

Comments 6

  • _JonathanWood_

    _JonathanWood_ 7 months ago

    Jonathan’s fav

    • AwesomeCauliflower620778

      AwesomeCauliflower620778 2 years ago

      Am I the only one that almost NEVER gets the correct amount of servings in the end? "3" servings made 2 with a smidgen left over. Good recipe, though!

      • Jasminelulu

        Jasminelulu 3 years ago

        So good! I added cashews and prawns as well!

        • velvetmonster

          velvetmonster 4 years ago

          I am obsessed with this yummy recipe. So good.

          • Tammydog

            Tammydog 4 years ago

            Absolutely loved this, really tasty and will be regularly on our home menu. Thank you

            • velvetmonster

              velvetmonster 4 years ago

              Tasty! I substituted sesame oil for olive oil and used shrimp instead of chicken.