Authentic Keto Kung Pao Chicken Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

530 g boneless skinless chicken breast (2 large breasts)

1 tbsp coconut aminos (or soy sauce)

1 tbsp cooking sake (or shaoxing wine)

1/2 tbsp baking soda

1 tsp ginger (grated)

1 tbsp sesame oil

1 tsp Szechuan peppercorns

2 tbsp raw peanuts (or cashew nuts)

1-3 chili peppers

2 ½ tbsp coconut aminos (or soy sauce)

2 tbsp black vinegar (or white vinegar)

2 tbsp cooking sake (or shaoxing wine)

1 tbsp sesame oil

1 tbsp Lakanto Golden (keto brown sugar)

1/4 tsp xanthan gum

1 long green onion (Japanese leek)

Directions

Slice the chicken breast into 1 inch/2 cm cubes.

Place the chicken breast into a large bowl and cover with the coconut aminos, sake and baking soda. Mix well and let it marinate for 20 minutes.

While the chicken is marinating, add the Szechuan peppercorns to a frying pan and put on medium heat. Roast them until the pan starts to smoke. Take them out of the frying pan and transfer them to a mortar and pestle. Crush as fine as you can.

Grate the ginger, slice the chili peppers in 3, slice the long green onion in 1 inch/2cm pieces.

In a large frying pan, add the Kung Pao spices ingredients and cook on medium heat for 1-2 minutes. Add the long green onion and cook for another minute.Add the marinated chicken pieces and start stir-frying. To get the most juicy pieces of chicken breast, make sure you cook it on low-medium heat. If you cook the chicken breast on high heat, they will dry out. Cook for 3-4 minutes.

Add the Kung Pao sauce ingredients and cook an additional 2-3 minutes, or until the chicken is cooked through.

Remove from the heat and the dish is ready to serve!

Nutrition

• Calories: 255 kcal
• Total Fat: 9.76 g
• Saturated Fat: 1.21 g
• Unsaturated Fat: 5.54 g
• Cholesterol: 77 mg
• Sodium: 356 mg
• Total Carbohydrate: 7.62 g
• Dietary Fiber: 3.1 g
• Total Sugars: 0.38 g
• Protein: 31.8 g