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Low Carb Kung Pao Chicken

Course Main Dish
Keyword low carb kung pao chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 264kcal




  • 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. Add all the sauce ingredients above to a bowl and combine using a whisk. Set aside.
  • Once the chicken is 90% cooked through add in the veggies and cook for a couple minutes until they are slightly tender.
  • Add in the peanuts and stir and allow to cook for another minutes as they toast. Add in the ginger and garlic, stir once more and add in the sauce.
  • Allow to cook for 3-5 minutes on high until the sauce has reduced to your liking. If desired, add the xanthan gum to thicken up the sauce even more.
  • Serve with cauliflower rice or on its own and enjoy!


Net Carbs: 4g


Calories: 264kcal | Carbohydrates: 5g | Protein: 23.25g | Fat: 18g | Fiber: 1g