About
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.
Ingredients
- 10 ounce chicken thigh with skin
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ½ teaspoon ginger
- ½ teaspoon, whole pieces sesame seeds, hulled, toasted, unsalted
- 1 tablespoon olive oil
- 3 ounce green bell pepper
- 3 ½ ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- ½ tablespoon olive oil
- ½ tablespoon butter, unsalted
- ½ tablespoon peanut butter, salted
- ½ teaspoon rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon sambal oelek paste of chili by rooster
- ½ teaspoon garlic, fresh
- ¼ teaspoon ginger root, raw
- 1 teaspoon, whole pieces sesame seeds, hulled, toasted, unsalted
Instructions
- Cut the chicken thighs into 1 ½-2 inch pieces. Toss in a mixing bowl with the salt, pepper, ginger, and sesame seeds.
- 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.
- 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.
- 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.
- Stir the Kung Pao sauce together and toss all the ingredients together once more until everything is coated in sauce.
- Serve hot with chopped fresh green onion.
Nutrition Facts
- Servings: 2
- Calories: 516.9kcal/2162.6kJ (per serving)
- Fat: 34.9g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 43.6g (per serving)
