30-Minute Low Carb Kung Pao Chicken
A keto-friendly twist on the classic Sichuan dish, featuring tender chicken thighs in a bold sweet and sour sauce with aromatic dried chilies and crunchy peanuts. This version swaps traditional sugar for Swerve sweetener and uses arrowroot flour for thickening, making it perfect for low-carb diets without sacrificing the complex flavors of garlic, ginger, and Chinkiang vinegar. The colorful bell peppers add sweetness and crunch while keeping carbs minimal. Ideal for weeknight dinners when you crave authentic Chinese flavors with modern dietary considerations.
Ingredients
- 5 thigh chicken thighs, bone and skin removed
- 1 tsp coarse kosher salt
- 4 tsp soy sauce
- 1 tbsp sherry cooking wine
- 2 tsp arrowroot flourcornstarch1:1gluten-free
similar thickening
- 1 tbsp powdered Swerve sweetener
- 1 tsp dark soy sauce
- 1 tbsp Chinkiang vinegar
- 1 tsp sesame oil
- 1 tbsp water
- ½ cup peanuts
- 2 tbsp ginger, sliced
- 1 tbsp garlic, chopped
- ⅛ oz dried hot chili peppers, with seeds
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 medium celery stalks
- 2 large scallions
- 1 ½ tbsp avocado oil
Instructions
- 1
Dice chicken thighs into 1 inch pieces and place in medium mixing bowl
- 2
Combine chicken with kosher salt, soy sauce, sherry wine and arrowroot starch, mix well and set aside
- 3
Prepare stir fry sauce by combining powdered Swerve, arrowroot starch, dark soy sauce, soy sauce, Chinkiang vinegar, sesame oil and water, mix well and set aside
- 4
Cut bell peppers into 1 inch pieces, discarding seeds and stems
- 5
Slice celery into 1/2 inch pieces
- 6
Mince garlic and ginger, removing ginger peel first
- 7
Slice scallions thin and measure out chilies and peanuts
- 8
Heat wok over high heat until very hot and smoking
- 9
Add half tablespoon avocado oil, swirl wok and add peanuts, stir quickly until lightly toasted then remove to bowl
- 10
Add another half tablespoon avocado oil and dried chilies, stir quickly to prevent darkening
- 11
Add marinated chicken and cook until starting to separate
- 12
Add half the scallions plus garlic and ginger, stir and cook chicken fully
- 13
Remove chicken to clean bowl
- 14
Add remaining avocado oil to wok and add celery and bell peppers, stir until quarter cooked
- 15
Return chicken to wok with vegetables
- 16
Add sauce and toss well, stirring occasionally to glaze chicken and vegetables
- 17
Sprinkle with remaining scallions
Tips
Prep all ingredients completely before heating the wok as the cooking process moves very quickly once started.
Keep the wok extremely hot throughout cooking to achieve proper wok hei and prevent ingredients from steaming.
Toast peanuts until just lightly golden to avoid bitterness while maintaining their crunch in the final dish.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Best served fresh as vegetables may soften.
Marinate chicken and prep vegetables up to 4 hours ahead. Cook sauce components fresh for best flavor.
Serve immediately over cauliflower rice or shirataki noodles for low carb option, or with steamed rice for traditional serving.
Common Mistakes
Keep wok extremely hot to avoid steaming ingredients instead of stir-frying.
Prep all ingredients before starting to avoid overcooking while chopping mid-recipe.
Do not overcook peanuts as they become bitter and lose their crunch.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this dish less spicy?
Reduce the dried chilies to 1-2 grams or remove seeds completely. You can also substitute with milder peppers like Fresno chilies for heat control.
What if I don't have Chinkiang vinegar?
Substitute with rice wine vinegar or apple cider vinegar, though the flavor will be less complex. Black vinegar provides the authentic sweet-tart taste.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat in wok or skillet over high heat to restore texture. Vegetables may soften upon reheating.