Kung Pao Chicken Stir Fry LowCarbingAsian Cover

Kung Pao Chicken Stir Fry


Way back in my college days, after weeks of studying and finishing up those midterms, I would often treat myself to a sit down-dinner at a restaurant called California Pizza Kitchen.  Even though the restaurant is called California PIZZA Kitchen, I ironically never ordered the pizza, but rather their Kung Pao Chicken Pasta.

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Now, CPK’s Kung Pao Chicken tastes nothing like that type you would find at a traditional Chinese restaurant.  It’s rather bold with flavors, spicy, oily and there’s just something about it that I really like!

But of course being low-carb/keto, all pasta dishes are pretty much out and if I was going to be able to enjoy this dish again, I’d have to just make it myself and that’s exactly what I did!  

It did take some experimenting to get the dish to come out the way I wanted, but I think the final results came out pretty well! 

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We start with making the base sauce using soy sauce, chicken broth, Japanese sake, red vinegar, other various seasoning and using xanthan gum to thicken the sauce to the right consistency.

Once we created the sauce, it was just a matter of cooking the chicken and vegetables and ‘stir frying’ it all together! 

The end result was a dish bursting garlicky soy sauce notes that’s paired with macadamia nuts and let’s not forget, the spicy finish that just makes this dish oh so good!  Best of all, each serving is ~2g net carbs making it very low-carb/keto friendly!

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The unique ingredients you would need for this one would be Swerve/Monkfruit, Sriracha, Japanese sake (or dry sherry), Sesame Oil, red vinegar and Xanthan Gum

You can pick most of the items up at a local Asian supermarket or on Amazon

Now, let’s get started!

Prepping Time 10M

Cook Time 10M

Total Time 20M

Net Carb/Serv ~2g

Servings 2

Ingredients

Stir Fry

  • 3/4lbs Boneless Chicken Thighs (about 3-4 small thighs)
  • 1/2 Squash
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 Cup Macadamia Nuts (or Dry Roasted Peanuts)
  • 1 Stalk Green Onions
  • 1 tbsp Sesame Oil

Sauce

Directions

1) Gather all the ingredients.

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2) Place macadamia nuts into a food processor and pulse until broken into small pieces.  Note – if you don’t have a food processor, place macadamia nuts into a zip lock bag with a towel covered over and use the flat portion of a meat tenderizer (or rubber mallet) to gently crush the macadamia nuts.

3) Cut squash into 1/2 inch thick slices and then cut each slice into 1/4th.

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4) Thinly slice green onions and set aside.

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5) Pat chicken dry with a paper towel and cut into small bite-size pieces, about 1/2 x 1/2 inch and set aside.

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6) Finely mince garlic and add into a mixing bowl along with Soy Sauce, chicken broth, Japanese sake, red wine vinegar, Swerve/Monkfruit, Sriracha and 1 tsp Sesame Oil.  While mixing, gently sprinkle in Xanthan Gum for thickening.   Make sure the sauce is mixed well and Xanthan Gum dissolves before setting it aside.

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7) In a small fry pan, add sauce mix on medium heat and bring to light boil.  Once boiling, lower to simmer and reduce sauce until thickens, about 2-3 minutes.  Remove from heat and set aside. 

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8) In a deep fry pan, add 1 tbsp Sesame Oil on high heat.  Once oil starts to lightly smoke, add in chicken and reduce to medium heat.  Sprinkle salt and pepper and keep stirring/mixing until chicken is almost cooked, about 4-5 minutes.

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9) Once chicken is almost cooked reduce heat to medium-low and add in squash and sauce.  Continue cook for an additional minute while coating the chicken and squash with the sauce.

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10) Remove from heat and mix in green onions and macadamia nuts.  Transfer to serving plate.

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Hope you enjoy your low-carb/keto Kung Pao Chicken Stir Fry!

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More Recipes

Kung Pao Chicken Stir Fry LowCarbingAsian Pin 2

Kung Pao Chicken Stir Fry LowCarbingAsian Cover

Kung Pao Chicken Stir Fry

The BEST Asian Low-Carb/Keto recipe for Kung Pao Chicken Stir Fry. This is a very easy recipe that delivers that classic Kung Pao flavor with only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian
Keyword: keto california pizza kitchen, keto CPK, keto kung pao chicken, keto stir fry, low carb kung pao chicken, low carb stir fry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe

Ingredients

Stir Fry

  • 3/4 lbs Boneless Chicken Thighs about 3-4 small chicken thighs
  • 1/2 Whole Squash
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 Cup Macadamia Nuts or Dry Roasted Peanuts
  • 1 Stalk Green Onions
  • 1 tbsp Sesame Oil

Sauce

  • 4 Cloves Garlic
  • 2 1/2 tbsp Soy Sauce
  • 2 tbsp Chicken Broth
  • 2 tbsp Japanese Sake can substitute with Dry Sherry
  • 1 tbsp Swerve/Monkfruit
  • 2 tsp Red Wine Vinegar
  • 1 tbsp Sriracha 4 tsp if you like a lot of heat
  • 1 tsp Sesame Oil
  • 1/8 tsp Xanthan Gum for thickening

Instructions

  • Gather all the ingredients.
  • Place macadamia nuts into a food processor and pulse until broken into small pieces. Note - if you don't have a food processor, place macadamia nuts into a zip lock bag with a towel covered over and use the flat portion of a meat tenderizer (or rubber mallet) to gently crush the macadamia nuts.
  • Cut squash into 1/2 inch thick slices and then cut each slice into 1/4th.
  • Thinly slice green onions and set aside.
  • Pat chicken dry with a paper towel and cut into small bite-size pieces, about 1/2 x 1/2 inch and set aside.
  • Finely mince garlic and add into a mixing bowl along with Soy Sauce, chicken broth, Japanese sake, red wine vinegar, Swerve/Monkfruit, Sriracha and 1 tsp Sesame Oil. While mixing, gently sprinkle in xanthan gum for thickening. Make sure the sauce is mixed well and xanthan gum dissolves before setting it aside.
  • In a small fry pan, add sauce mix on medium heat and bring to light boil. Once boiling, lower to simmer and reduce sauce until thickens, about 2-3 minutes. Remove from heat and set aside.
  • In a deep fry pan, add 1 tbsp Sesame Oil on high heat. Once oil starts to lightly smoke, add in chicken and reduce to medium heat. Sprinkle salt and pepper and keep stirring/mixing until chicken is almost cooked, about 4-5 minutes.
  • Once chicken is almost cooked reduce heat to medium-low and add in squash and sauce. Continue cook for an additional minute while coating the chicken and squash with the sauce.
  • Remove from heat and mix in green onions and macadamia nuts. Transfer to serving plate.

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