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Low-Carb Kung Pao Chicken

Low Carb Kung Pao Chicken Stir Fry – an easy ONE PAN stir fry for busy weeknights. Best of all, this popular takeout favorite is keto-friendly with the same classic sweet & spicy flavors as your local Chinese restaurant.
4 Servings - 25 min -
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Servings:4  | Calories:484 | Total Fat:34g  | Chol:71mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 34g
52 %
Sat Fat 6g
30 %
Total Carb 24g
8 %
Fiber 7g
28 %
Sugars 9g
Cholesterol 71mg
24 %
Sodium 849mg
35 %
Protein 25g
49 %
28% Roasted cashews
25% Olive oil
24% Others combined
20% Chicken thighs
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Coconut aminos, Xanthum gum


3 tablespoons coconut aminos or low sodium soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
1 teaspoon apple cider vinegar
1/4 - 1/2 teaspoon red pepper chili flakes to taste
1/2 teaspoon fresh minced ginger
2 cloves garlic minced
2-3 tablespoons water or chicken broth
1-2 teaspoons monk fruit or erythritol, adjust to desired sweetness level
3/4 lb chicken thighs cut into 1 inch pieces
Himalayan pink salt and black pepper as needed
3-4 tablespoon olive oil or avocado oil
1 red bell pepper chopped into bite-sized pieces
1 medium-large zucchini chopped into halves
2 - 3 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store (can also substitute with 1-2 teaspoons Sriracha)
2/3 cup roasted cashews or roasted peanuts
1/4 teaspoon xanthum gum optional for thickening sauce
Sesame seeds and chopped green onions for garnish (optional)

Directions : View recipe directions on
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