Keto Kung Pao Chicken
Servings Prep Time
2people 20minutes
Cook Time
10minutes
Servings Prep Time
2people 20minutes
Cook Time
10minutes
Ingredients
Marinade
Sauce
Stir-Fry
Instructions
  1. Cut the chicken breasts into 1/2 inch cubes. Mix together 5 teaspoons light soy sauce and 3 teaspoons Shao Xing cooking wine. Set the chicken to marinating in the mixture and place in refrigerator.
  2. Grind the peppercorns in a mortar and pestle. Mince the garlic and ginger root. Cut the green onion into 1/2 inch pieces. Cut the dried peppers into 1/2 inch pieces and remove seeds.
  3. Coat the inside of the wok with a light coating of oil over high heat. When the wok beings to smoke, turn the heat off and add another 2-3 tablespoons of oil. Next, add the dried chilies and peppercorns stirring frequently to avoid burning. Stir-fry until fragrant, about 5 to 10 seconds.
  4. Add your chicken and turn the heat back on. Cook until the chickens outsides are no longer pink.
  5. Add the garlic and ginger and stir-fry until fragrant. Then add the green onion and peanuts. Stir-fry for about another half minute.
  6. Lastly add the sauce and a small pinch of xanthan gum (if you want a thicker sauce). Stir-fry until all ingredients are coated. Serve immediately.
Recipe Notes

It’s very easy to burn things at high heats(no duh!) in a wok so please be sure to keep and eye on that heat and stir frequently. It’s called STIR-fry for a reason.

Also, for the most authentic and delicious flavor try to find the Shao Xing cooking wine, Chinkiang Vinegar and a LIGHT soy sauce. Your local Asian or Chinese market should have all of those ingredients, no-problem. There’s also links below if you simply want to order them, no fuss. If you want to churn out this great recipe tonight and can’t wait you can substitute Chinese black vinegar, rice vinegar or even balsamic vinegar in place of the Chinkiang vinegar. Also, the Shao Xing could be replaced with a dry cooking sherry. But, this will alter the flavor.

 

Nutritional Facts Per Serving:

Marinade:  9 Calories, 0 grams Fat, 1 grams Carbs, 1 grams Protein

Sauce: 28 Calories, 2 grams Fat, 1 grams Carbs, 1 grams Protein

Stir-Fry: 314 Calories, 13 grams Fat, 7 grams Carbs(2 grams Fiber), 40 grams Protein

–this is not counting the fat from the amount of cooking you use —