Kung Pao Chicken: A Keto-Friendly Delight?

Kung Pao Chicken is a popular Chinese dish that can be made keto-friendly. The dish typically includes chicken, peanuts, vegetables, and chili peppers, stir-fried in a sweet and spicy sauce. While the traditional recipe may not align with keto diet restrictions, several adaptations can be made to create a delicious, keto-friendly Kung Pao Chicken.

Kung Pao Chicken recipe

Kung Pao Chicken is a Chinese stir-fry dish that combines tender chicken, crisp vegetables, and peanuts with a spicy, tangy sauce. Here is a keto-friendly recipe for Kung Pao Chicken that you can make at home.

Ingredients:

• 1 lb boneless/skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp coconut oil
• 1/3 medium red bell pepper, cut into big chunks
• 1 tsp ground ginger
• 1/2 tsp minced garlic
• 1/4 tsp xanthan gum (optional)
• 1/4 cup liquid aminos
• 1/4 cup chicken broth
• 1.5 tbsp chili garlic sauce/sriracha sauce
• 1 tsp sesame oil
• 1 tsp rice wine vinegar
• 30 drops liquid stevia
• Salt and pepper to taste
• 1/4 cup roasted peanuts

Instructions:

• Cut the bell pepper and celery stalks into big chunks and set aside in a bowl.
• Heat a large skillet to medium-high heat and chop the boneless, skinless chicken thighs into bite-sized chunks.
• Add coconut oil to the hot skillet and add in the chunks of chicken.
• As the chicken cooks, make the sauce by whisking together the liquid aminos, chicken broth, chili garlic sauce/sriracha sauce, sesame oil, rice wine vinegar, and liquid stevia in a separate bowl. Set aside.
• Once the chicken is 90% cooked, add in the veggies and cook for a couple of minutes until they are slightly tender.
• Add in the peanuts and stir, allowing them to cook for another minute. Then, add in the ginger and garlic, and stir once more.
• Add in the sauce and allow it to cook for 3-5 minutes on high until the sauce has reduced to your liking. If desired, add the xanthan gum to thicken the sauce.
• Serve with cauliflower rice or on its own and enjoy!

Tips:

• If you like your Kung Pao Chicken spicy, add some extra Sriracha or chili peppers.
• If you prefer your vegetables to be firmer, add the bell peppers after the sauce thickens.
• You can also add other vegetables like broccoli, bok choy, or cauliflower to suit your taste.

Kung Pao Chicken ingredients

Kung Pao Chicken is a Chinese stir-fry dish that combines chicken, vegetables, and peanuts with a sweet, spicy, and savoury sauce. The ingredients used to make Kung Pao Chicken are:

Chicken

The chicken is typically cut into bite-sized pieces. Boneless and skinless chicken thighs or chicken breasts are commonly used. Some recipes call for chicken tenderloins, which are easy to work with and naturally tender.

Marinade

The chicken is usually marinated in a mixture of soy sauce, cornstarch, water or wine, and sesame oil. This helps to tenderise the meat and add flavour.

Sauce

The sauce is a key component of Kung Pao Chicken and typically includes soy sauce, vinegar, and a sweetener such as sugar or erythritol. Other common ingredients in the sauce are chilli paste, hoisin sauce, sesame oil, ginger, garlic, and red pepper flakes.

Vegetables

Bell peppers, especially red and green ones, are often included for colour, sweetness, and crunch. Other vegetables that can be used include zucchini, broccoli, bok choy, celery, onions, or scallions.

Nuts

Peanuts are traditionally used in Kung Pao Chicken, but cashews can also be used as a substitute. The nuts add a crunchy texture and nutty flavour to the dish.

Cooking Oil

A neutral-flavoured cooking oil, such as vegetable oil or avocado oil, is typically used for stir-frying the ingredients. Sesame oil is also used to add a nutty, toasted flavour.

Other Ingredients

Other ingredients that may be used in Kung Pao Chicken include garlic, ginger, water chestnuts, and bamboo shoots.

Kung Pao Chicken nutrition

Kung Pao Chicken is a popular stir-fry dish that combines tangy, sweet, and salty flavours with a fiery kick. It is traditionally made with chicken, peanuts, vegetables and chilli peppers. The dish is keto-friendly and can be adapted to be low-carb.

A typical low-carb Kung Pao Chicken recipe includes chicken thighs, coconut oil, red bell pepper, ground ginger, minced garlic, liquid aminos, chicken broth, chilli garlic sauce, sesame oil, rice wine vinegar, liquid stevia, and peanuts. The chicken is seasoned with salt, pepper, and ginger, then stir-fried in a pan until browned. The vegetables and peanuts are added to the pan and cooked until tender, and finally, the sauce is added and reduced to a sticky texture.

The nutritional content of Kung Pao Chicken can vary depending on the specific ingredients and quantities used. One recipe for Keto Kung Pao Chicken lists the following nutritional values per serving: 362 Calories, 27.4g Fats, 3.2g Net Carbs, and 22.3g Protein. Another recipe for a low-carb version of the dish provides the following nutritional information per serving: 264 Calories, 162 Calories from Fat, 8g Total Carbohydrates.

When ordering Kung Pao Chicken from restaurants, the nutritional content may differ from homemade versions. For example, Panda Express's Kung Pao Chicken will have different nutritional values than a homemade recipe. It is always a good idea to check the specific ingredients and nutritional information when ordering from restaurants or making recipes at home to ensure they align with your dietary needs and preferences.

Kung Pao Chicken vs General Tso's Chicken

Kung Pao Chicken and General Tso's Chicken are both North American takeout favourites with a similar spice level. However, there are some distinct differences between the two dishes.

General Tso's Chicken is usually deep-fried with a crispy coating, while Kung Pao Chicken is stir-fried with vegetables and is often customised with different vegetables, such as broccoli, bok choy, or cauliflower. Kung Pao Chicken is also spicier than General Tso's Chicken, which has a milder spice.

In terms of their origins, General Tso's Chicken has Chinese-American roots, while Kung Pao Chicken hails from Sichuan cuisine. General Tso's Chicken was originally created in Taiwan, influenced by various factors, and then localised to suit the tastes of patrons in the US and other parts of the world.

Both dishes can be customised to adjust the spice level, and their sauces can be thickened with the addition of xanthan gum or cornstarch.

Kung Pao Chicken side dishes

Kung Pao Chicken is a stir-fried Chinese dish that is slightly spicy, tangy, and sweet. It is made with chicken, Chinese sauces, and vegetables. Here are some side dishes that will complement Kung Pao Chicken:

Noodles or Rice

Shanghai noodles, Chinese homemade noodles, or pineapple fried rice are some options for side dishes to go with Kung Pao Chicken. If you prefer rice over noodles, cauliflower rice or zucchini noodles are also great low-carb alternatives.

Vegetables

Stir-fried vegetables are a healthy option to accompany Kung Pao Chicken. Broccoli flavoured with garlic, Chinese broccoli (kai-lan or Chinese kale), stir-fried bok-choy, and Chinese zucchini salad are some vegetable-based side dishes that pair well with Kung Pao Chicken.

Spicy Dishes

Spicy enoki mushrooms with garlic or Asian greens such as pak choi, spinach, and green beans tossed in a wok with garlic, chilli, and soy sauce can add extra spice to your meal. Kung Pao Chicken is already a slightly spicy dish, but these sides will complement its flavours.

Tofu

Crispy sesame tofu is a vegan and protein-rich option that can be marinated beforehand and served with ketchup or another dip.

Spring Rolls

Spring rolls are widely popular and can be enjoyed as a starter or an accompaniment to Kung Pao Chicken. They have a crunchy wrapper, fresh beansprouts, and soft mushrooms, creating a unique texture.

Frequently asked questions