keto Kung Pao Chicken w/ Macadamia Nuts Stir Fry cover

Kung Pao Chicken w/ Macadamia Nuts Stir Fry


Jump to Recipe
One restaurant I would often frequent back in my college days was California Pizza Kitchen.  Ironically enough, I never ordered any of their pizza but rather their Kung Pao Chicken.  Their Kung Pao Chicken tastes nothing like that type you would find at a traditional Chinese restaurant, but I always liked their bold flavors.  Since I missed that taste, it inspired me to create a Keto friendly version of it and we really hope you enjoy it as well!

keto Kung Pao Chicken w/ Macadamia Nuts Stir Fry pin 1

This dish is keto approved at ~2g per serving, so eat as many portions as you want!  The dish introduces a garlic soy sauce profile paired with crunchy macadamia nuts and firey finish.

keto Kung Pao Chicken w/ Macadamia Nuts Stir Fry pic

The unique ingredients you would need for this one would be Swerve, sriracha, Japanese sake (or dry sherry), sesame oil, red vinegar and optional xanthan gum.  You can pick most of the items up at a local Asian supermarket or on Amazon (Swerve and xanthan gum can be found on Amazon or a specialty supermarket).  Note – xanthan gum is used for thickening in place of cornstarch.  You can choose to omit however the sauce will be runny.

Now, let’s get started!

Prepping Time 10M

Cook Time 10M

Total Time 20M

Net Carb/Serv ~2g

Servings 2

Ingredients

Stir Fry

  • 3-4 Boneless Chicken Thighs
  • 1/2 Squash
  • Sprinkle of Salt and Black Pepper
  • 1/4 Cup Macadamia Nuts (or Dry Roasted Peanuts but has more carbs)
  • 1 Stalk Green Onions
  • 1 tbsp Sesame Oil

Sauce

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

Directions

1) Gather all the ingredients.

2) Place macadamia nuts into a ziplock bag, place a towel over the bag and using the flat portion of a meat tenderizer (or rubber mallet), gently crush the macadamia nuts into smaller pieces.

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

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. Set aside.

6) Finely mince garlic and add into a mixing bowl along with soy sauce, chicken broth, Japanese sake, red wine vinegar, Swerve, sriracha and 1 tsp sesame oil.  While mixing, gently sprinkle in optional xanthan gum for thickening.   Make sure the sauce is mixed well before setting it aside.

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 3-4 minutes.  Remove from heat and set aside.  Note – if you are not using xanthan gum, sauce will only slightly thicken.

8) In a wok or deep fry pan, add 1 tbsp sesame oil on high heat.  Once oil starts to lightly smoke (about 2 minutes), add chicken.  Sprinkle salt and pepper and keep stirring/mixing until chicken is almost cooked, about 4-5 minutes.

9) Once 4-5 minutes have passed, add squash and sauce and continue to stir.  Cook for an additional minute and coat chicken in sauce.

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

Hope you enjoy our Keto Kung Pao Chicken Stir Fry!

Looking for other stir fry ideas?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive ketolife discussion & recipe requests and follow us on Instagram & Pinterest to be the first to know when we post a new recipe!

More Recipes

keto Kung Pao Chicken w/ Macadamia Nuts Stir Fry pin 2

keto Kung Pao Chicken w/ Macadamia Nuts Stir Fry cover

Kung Pao Chicken w/ Macadamia Nuts 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: chickenstirfry, ketokungpao, ketostirfry, lowcarbstirfry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe

Ingredients

Stir Fry

  • 1 lb Boneless Chicken Thighs
  • 1/2 Whole Squash
  • 1/8 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 Cup Macadamia Nuts or Dry Roasted Peanuts
  • 1 Stalk Green Onions
  • 1 tbsp Sesame Oil

Sauce

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

Instructions

  • Gather all the ingredients.
  • Place macadamia nuts into a ziplock bag, place a towel over the bag and using the flat portion of a meat tenderizer (or rubber mallet), gently crush the macadamia nuts into smaller pieces.
  • Cut squash into 1/2 inch 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. Set aside.
  • Finely mince garlic and add into a mixing bowl along with soy sauce, chicken broth, Japanese sake, red wine vinegar, Swerve, sriracha and 1 tsp sesame oil. While mixing, gently sprinkle in optional xanthan gum for thickening. Make sure the sauce is mixed well 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 3-4 minutes. Remove from heat and set aside. Note - if you are not using xanthan gum, sauce will only slightly thicken.
  • In a wok or deep fry pan, add 1 tbsp sesame oil on high heat. Once oil starts to lightly smoke (about 2 minutes), add chicken. Sprinkle salt and pepper and keep stirring/mixing until chicken is almost cooked, about 4-5 minutes.
  • Once 4-5 minutes have passed, add squash and sauce and continue to stir. Cook for an additional minute and coat chicken in sauce.
  • Remove from heat and mix in green onions and macadamia nuts. Transfer to serving plate.

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*