Kung Pao Chicken is one of those dishes that checks all the boxes: bold, saucy, slightly spicy, and full of satisfying texture. But if you’re watching carbs, traditional versions can be a landmine—loaded with sugar, cornstarch, and sometimes even hidden flour in the sauce.
This low-carb spin keeps everything we love about the original (flavor, heat, and that crave-worthy stir-fry sauce) but ditches the blood sugar spike.
It’s easy enough for a weeknight dinner, but honestly tastes like something you’d get at your favorite Chinese spot.
Nailing That Stir-Fry Flavor Without the Carbs
Here’s the thing about a good stir-fry: it’s more about the method than the ingredients. You want screaming hot heat, a decent oil (avocado oil is perfect here), and you’ve got to cook in stages—no piling everything into the pan at once.
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Start by getting a golden sear on your chicken. Then pull it out and hit the pan with fresh garlic and ginger. Just those two alone will make your kitchen smell amazing. Add your veggies (think red bell peppers, sugar snap peas, or whatever low-carb options you love), and don’t overcook them—you want that crunch.
This technique not only keeps the textures on point but gives every layer of the dish its moment to shine.
The Sauce: Rich, Glossy, and Low-Carb Approved
Traditional kung pao sauce usually calls for sugar and cornstarch to get that silky finish. Instead, this version uses a low-carb thickener like xanthan gum or psyllium husk powder. You only need a tiny bit to get that same clingy, luscious texture.
Soy sauce adds umami depth, while a splash of dry sherry gives it that restaurant-style richness (you could also use rice vinegar or even dry white wine if that’s what you’ve got).
A touch of keto-friendly sweetener rounds it all out. The end result? A thick, sticky sauce that coats every bite without making your glucose monitor cry.
Meal Prep Gold: High Protein, Low Carb
Each serving packs about 21.5 grams of protein, making this a solid pick for anyone trying to stay full without piling on the carbs. Plus, no sketchy ingredients—unlike takeout, where sugar and starch often sneak in under the radar.
It’s also a meal prep winner. The flavors deepen as it sits, so leftovers actually taste even better the next day. Make a batch on Sunday and you’ve got spicy, savory lunches all week long.
Make It Your Own: Easy Keto-Friendly Swaps
One of the best parts of cooking at home—especially when you’re on keto—is how easy it is to customize things to your taste:
- Want more spice? Toss in extra red pepper flakes or a swirl of chili oil.
- Don’t eat chicken? Swap in shrimp, beef, or even tofu.
- Avoiding nuts? Skip the peanuts or replace them with toasted sesame seeds for that crunch.
- Need a base? Serve it over cauliflower rice, steamed greens, or low-carb noodles.
This isn’t one of those “follow the recipe exactly or else” meals. It’s super forgiving.
Healthy Doesn’t Have to Be Boring
Going keto doesn’t mean giving up your favorite comfort foods—it just means rethinking them a little. This kung pao chicken hits all the flavor notes of the original, minus the carb overload.
And honestly? Making it at home is kind of empowering. You know exactly what’s going into your food, and you can tailor it to your goals without sacrificing taste.
Whether you’re deep into a low-carb lifestyle or just looking to lighten up your weeknight meals, this is one of those recipes you’ll come back to over and over. It’s spicy, savory, just a little bit sweet, and totally satisfying.
Keto Kung Pao Chicken Recipe
Ingredients
Chicken
- 1 lb chicken thighs or breast cubed
- 1 tsp soy sauce
- 1 tsp sherry
- 1/2 tsp sweetener
- 1/2 tsp starch or psyllium husk
- Salt & pepper to taste
Stir-Fry Sauce
- 1/4 cup chicken broth
- 2 tsp starch or psyllium husk
- 1 tbsp soy sauce
- 1 tbsp sweetener
- 1 tbsp sherry
- 1 tbsp white vinegar
Stir Fry
- 2 tbsp avocado oil
- 1 red bell pepper diced
- 2 cups sugar snap peas
- 2 cloves garlic minced
- 2 tsp fresh ginger grated
- Peanuts optional
- Green onions optional
Instructions
- Marinate the Chicken: In a bowl, combine the cubed chicken with soy sauce, sherry, sweetener, and starch. Mix well and let it rest for about 15 minutes.
- Cook the Chicken: Heat 1 tbsp of avocado oil in a skillet over medium-high heat. Add the marinated chicken and cook until it’s browned and fully cooked. Remove from the skillet and set aside.
- Prepare the Sauce: In a separate bowl, whisk together chicken broth, starch, soy sauce, sweetener, sherry, and white vinegar. Set aside for later use.
- Stir-Fry the Vegetables: In the same skillet, add another tbsp of oil. Toss in the red bell pepper and sugar snap peas, cooking for about 2-3 minutes until slightly tender.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Combine Ingredients: Return the cooked chicken to the pan and mix everything together.
- Thicken the Sauce: Pour in the prepared stir-fry sauce and stir everything together. Let it simmer until the sauce thickens. If using, add peanuts at this stage.
- Final Touches: Garnish with green onions and serve warm.
Notes
- To keep this dish fully keto, use a low-carb sweetener such as erythritol or monk fruit.
- Psyllium husk can replace starch to maintain a lower carb count while still thickening the sauce.
- Serve this dish on its own or pair it with cauliflower rice for a complete keto meal.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.