Servings: 4 servings
Calories: 342kcal
Ingredients
- 500 g boneless chicken thigh diced
- 2 tbsp avocado oil
- 8 dried red chilies
- 1 tsp Sichuan peppercorns
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 3 scallions white parts diced, green parts sliced
- 1/3 cup roasted peanuts
- 2 tbsp soy sauce
- 1 tbsp Chinkiang vinegar or rice vinegar
- 1 tbsp allulose or preferred keto sweetener
- 1 tsp glucomannan powder mixed with 2 tbsp water
Instructions
- Whisk together soy sauce, vinegar, allulose, and the glucomannan slurry to make the sauce. Set aside.
- Heat avocado oil in a wok over high heat. Add dried chilies and Sichuan peppercorns, stir-fry 30 seconds until fragrant.
- Add the chicken and stir-fry until browned and cooked through, 5-6 minutes.
- Add garlic, ginger, and scallion whites, stir-fry 30 seconds.
- Pour in the sauce and toss until it thickens and coats the chicken, 1-2 minutes.
- Stir in peanuts and scallion greens just before serving.
Notes
Chef's Tip: Toast the dried chilies and Sichuan peppercorns in the oil first - it's what gives the dish its signature numbing, fragrant base. Keto Swaps: a small glucomannan slurry replaces cornstarch for the same glossy sauce with almost no carbs.
Nutrition
Calories: 342kcal | Protein: 28g | Fat: 20g | Fiber: 2g
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About This Dish
Kung pao chicken is a study in balance — numbing Sichuan peppercorn, dried chili heat, and a tangy-sweet glaze, all pulled together with crunchy peanuts.
A small glucomannan slurry replaces cornstarch for the same glossy sauce with almost no carbs.