Kung Pao Chicken Stir Fry

A highly requested dish, this low carb inspired Kung Pao Chicken is a crowd favorite with tender chicken and mouthwatering sauce.  A perfect blend of sweet, savory and spicy!

Kung Pao Chicken is one of the most popular Chinese recipes we have here on LCA and for good reason.  It’s such an easy stir-fry dish thats bursting with addicting flavors.

Most Chinese restaurants and Chinese fast food joints use a a lot of sugar to make their kung pao chicken sauce.

Kung pao chicken stir fry svered in a white bowl topped with green onions, chopped macadamia nuts and green pepper being picked up with a pair of red chopsticks.

That’s why we are here to show you how you can easily make this sugar-free and low carb friendly Kung Pao Chicken in your own kitchen in as little as 20 minutes.

What is Kung Pao Chicken Stir Fry?

Kung Pao Chicken uses all the classic flavors you would find in a Chinese restaurant, sweet, savory, and spicy.

The only difference with this recipe is that we use low carb and keto friendly ingredients such as monkfruit erythritol blend to replace sugar and macadamia nuts in place of peanuts.

What kind of chicken should I use for Kung Pao Chicken?

I recommend using thigh meat for extra juicy and tender pieces of chicken but if you prefer, you can use chicken breast as well.

Keto kung pao chicken stir fry svered in a white bowl topped with green onions, chopped macadamia nuts and green pepper.

What can I use in place of rice to eat with Kung Pao Chicken?

I recommend using cauliflower rice which is a great healthy low carb and keto friendly option.  You can find how to make it here.

You can purchase frozen or fresh cauliflower rice in most supermarkets or make your own by pulsing cauliflower florets in a food processor.

For ease, I usually buy frozen cauliflower rice in large packs from Costco so I always have some in hand.

Tips and trick for making Kung Pao Chicken?

  • For a thicker sauce, add 1/16 tsp of xanthan gum at a time until desired thickness.
  • To make it spicy, add more some chopped chili pepper.
  • For a traditional Chinese kung pao chicken, you can replace the macadamia nuts for peanuts.
  • Use a large fry pan or wok when stir frying.
  • Serve with rice of choice or some cauliflower rice for a nice healthy low carb option.

Keto kung pao chicken stir fry svered in a white bowl topped with green onions, chopped macadamia nuts and green pepper, top down shot.

Do you have any other Chinese recipes?

Now, let’s get cooking this Kung Pao Chicken Stir Fry recipe!

  • 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 Roasted Macadamia Nuts
  • 1 Stalk Green Onions
  • 1 tbsp Neutral Cooking Oil

Sauce

  • 4 Garlic Cloves
  • 2 1/2 tbsp Soy Sauce
  • 2 tbsp Chicken Broth
  • 2 tbsp Japanese Sake (can substitute with Dry Sherry or Shaoxing Wine)
  • 1 tbsp Monkfruit Erythritol Blend (or sweetener of choice)
  • 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 (or thickener of choice)

Directions

1) Gather all the ingredients.

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2) Place Roasted Macadamia Nuts into a food processor and pulse until broken into small pieces.  Note – if you don’t have a food processor, place Roasted 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 Roasted Macadamia Nuts.

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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.

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, Monkfruit Erythritol Blend, Sriracha, Sesame Oil and mix well.

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7) In a small fry pan, add sauce mix on medium heat and bring to light boil.  Once boiling, gently sprinkle in Xanthan Gum and mix well until dissolved.  Lower heat to simmer for 2-3 minutes until sauce is thickened and set aside.

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8) In a deep fry pan or wok, add neutral cooking 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 nearly cooked through, about 4-5 minutes.

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9) Next, 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 crushed Roasted Macadamia Nuts.  Transfer to serving plate.

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Hope you enjoy your Kung Pao Chicken Stir Fry!

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More Recipes

Kung pao chicken stir fry svered in a white bowl topped with green onions, chopped macadamia nuts and green pepper being picked up with a pair of red chopsticks.

Kung Pao Chicken Stir Fry

A highly requested dish, this low cabr inspired Kung Pao Chicken is a crowd favorite with tender chicken and mouthwatering sauce. A perfect blend of sweet, savory and spicy!
4.7 from 10 votes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: keto Chinese recipe, kung pao chicken, low carb chinese recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe
Calories: 617kcal

Ingredients

Stir Fry

  • 3/4 lbs Chicken Thighs Boneless, 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 Neutral Cooking Oil

Sauce

  • 4 Cloves Garlic
  • 2 1/2 tbsp Soy Sauce
  • 2 tbsp Chicken Broth
  • 2 tbsp Japanese Sake can substitute with Dry Sherry or Shaoxing wine
  • 1 tbsp Monkfruit Erythritol Blend or sweetener of choice
  • 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 or thickener of choice

Instructions

  • Gather all the ingredients.
  • Place Roasted Macadamia Nuts into a food processor and pulse until broken into small pieces. Note - if you don't have a food processor, place Roasted 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 Roasted 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, Monkfruit Erythritol Blend, Sriracha, Sesame Oil and mix well.
  • In a small fry pan, add sauce mix on medium heat and bring to light boil. Once boiling, gently sprinkle in Xanthan Gum and mix well until dissolved. Lower heat to simmer for 2-3 minutes until sauce is thickened and set aside.
  • In a deep fry pan or wok, add neutral cooking 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 nearly cooked through, about 4-5 minutes.
  • Next, 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 crushed Roasted Macadamia Nuts. Transfer to serving plate.

Video

Nutrition

Calories: 617kcal | Carbohydrates: 7g | Protein: 32g | Fat: 50g | Saturated Fat: 11g | Cholesterol: 167mg | Sodium: 1769mg | Potassium: 486mg | Fiber: 2g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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