If you ask me what I want for dinner, it’s likely to be Asian food. And I’ve found through the years that homemade is better than takeout. Are you looking for a quick and easy low-carb skillet meal for dinner tonight? This delicious low-carb kung pao chicken will give you the taste of takeout at home.
With a slight kick of spice that you’d expect from kung pao chicken wrapped into a delicious low-carb skillet meal, you’ll be thanking me later when you try this recipe.
Kung Pao Chicken is one of those favorite takeout options at the local Chinese restaurant. However, I wanted to make it a little more low-carb diet-friendly. I just had to figure out a way to make a copycat version of this popular Chinese restaurant option. The combination of sweet, sour, and spicy mix together perfectly to make your taste buds explode and your belly feel full.
What is the difference between kung pao chicken and General Tso’s chicken?
They are both favorites of mine! General Tso’s Chicken is traditionally deep fried and tossed with a spicy sauce. Kung Pao Chicken is usually made in a skillet and tossed with a tangy but spicy sauce. It’s more of a stir-fry type meal. Many people will serve either option on top of white rice. However, you can easily use cauliflower rice to put your Kung Pao Chicken over something.
Does Kung Pao chicken have nuts?
The American version of kung pao chicken generally has nuts, and my low carb kung pao chicken does call for peanuts. This means my dish is more of a traditional American Chinese dish, versus the original south-central China version which his referred to as gong bao chicken. The nuts are sometimes used as a garnish, but they can be used in this easy skillet meal during cooking time.
Is Chinese food good for you?
If loving Chinese food is wrong, I don’t want to be right! The consensus is that takeout Chinese food or dining at a Chinese restaurant isn’t much healthier than dining out at any restaurant. But you can make your favorite copycat Chinese takeout options at home. Are you a fan of kung pao chicken, but want it low carb and healthier for your diet needs? Go ahead and cancel your dining out plans to enjoy this super easy skillet meal at home.
Feeling intimidated by the lengthy list of supplies that you need to make low carb kung pao chicken at home? Have no fear – this is a relatively easy and quick meal to whip up for a delicious weeknight meal with your family.
How to Make Low Carb Kung Pao Chicken
Get the list of supplies below for both the sauce and low carb kung pao chicken recipe. Then follow my step by step instructions to make this delicious meal tonight!
- 1 pound chicken thighs, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 small red bell pepper, seeded and cut into 1 inch pieces
- 2 stalks celery, sliced
- 1 cup red onion, cut into 1 inch pieces
- ½ cup peanuts, plus more for garnish
- ¼ cup liquid amino acids
- ¼ cup chicken broth
- ¼ teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 teaspoon unseasoned rice wine vinegar
- 1 tablespoon Swerve or Monkfruit brown sweetener
- 2 cloves garlic, minced
- ½ teaspoon fresh ginger, minced
- ¼ teaspoon xanthan gum (for thickening if desired)
- Heat a large skillet over medium-high heat. Add the oil and swirl it around the pan.
- Add the chicken and cook until almost done, stirring as needed.
- When the chicken is almost cooked through, add the vegetables and peanuts. Continue to cook until the chicken is done.
- Meanwhile, mix together all the ingredients for the sauce EXCEPT the xanthan gum. Pour the sauce over the chicken and cook about 3 minutes or until the sauce has reduced. If you prefer a thicker sauce, sprinkle xanthan gum over the chicken and stir
Nutrition InformationYield 6 Serving Size 1
Amount Per ServingCalories 294Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 97mgSodium 234mgCarbohydrates 11gFiber 2gSugar 5gProtein 22g