Keto Kung Pao Chicken

All the bold, spicy-savory punch of takeout kung pao chicken with just 5.2g net carbs per serving and ready in 30 minutes. Tender chicken thighs, crisp bell pepper, and toasted peanuts in a glossy sweet-heat sauce sweetened with monk fruit instead of sugar.

Jordan Lee

Head of Nutrition · June 18, 2026

Nutrition per serving

Per serving · makes 4. Values are estimates; brands vary.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp soy sauce or tamari, divided
• 1 tbsp toasted sesame oil
• 2 tbsp avocado oil
• 8 dried red chilies (or 1 tsp red pepper flakes)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 red bell pepper, cut into 1-inch pieces
• 4 green onions, cut into 1-inch pieces
• 1/3 cup roasted unsalted peanuts
• 2 tbsp rice vinegar
• 1 tbsp monk fruit sweetener (or erythritol)
• 1 tsp xanthan gum (for thickening)

Instructions

1. 1

   Toss the chicken pieces with 1 tablespoon of the soy sauce and the sesame oil. Let sit 10 minutes while you prep the vegetables and aromatics.

2. 2

   In a small bowl, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, monk fruit sweetener, and xanthan gum until smooth. Set this sauce aside.

3. 3

   Heat the avocado oil in a large wok or skillet over high heat. Add the dried chilies and stir for 20 seconds until fragrant, then add the chicken in a single layer. Sear 5 to 6 minutes, stirring occasionally, until browned and cooked through.

4. 4

   Add the garlic and ginger and stir-fry 30 seconds until aromatic. Add the bell pepper and stir-fry 2 minutes until just crisp-tender.

5. 5

   Pour in the sauce and toss to coat, cooking 1 to 2 minutes until it thickens and turns glossy. Stir in the green onions and peanuts and cook 1 minute more.

6. 6

   Remove from heat and serve hot, over cauliflower rice or on its own.

Tips & notes

• For extra heat, leave the dried chilies whole and let diners eat around them, or snip them open to release the seeds into the sauce.
• Xanthan gum replaces the cornstarch slurry used in traditional kung pao. Add it gradually and whisk well to avoid clumping; a little goes a long way.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet to keep the chicken from steaming and going rubbery.

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