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.
Servings:4 | Calories:484 | Total Fat:34g | Chol:71mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 34g
Sat Fat 6g
Total Carb 24g
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 lifemadeketo.com