Keto Kung Pao Chicken (P.F. Chang’s Copycat Recipe)
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Love spicy kung pao chicken?
If you miss eating this delicious Chinese dish at P.F Chang’s, listen up! It’s actually super easy to make a low-carb, keto version at home, and it’s bursting with the same garlic, ginger, and chile flavors we all love. This chicken skillet meal is a cinch to make, and will take care of your Chinese food craving.
The result is a hearty meal with caramelized stir-fried pieces of chicken, peppers, and peanuts. So good.
- Use chicken thigh meat for best results. You could always use chicken breasts, but tender thighs have so much more flavor and won’t dry out like breast meat can.
- Dried red chiles are so yummy in kung pao chicken! You can find them at the grocery store in the ethnic foods section. Be warned though, these are powerful, so start with just a few.
- Balance this spicy dish with a bit of sweetness. I used a little Swerve in the sauce (or you could use your favorite sugar alternative to keep things keto).
- Serve your kung pao chicken on top of cauliflower rice if desired. I think it’d be yummy with zucchini noodles, too!
Keto Kung Pao Chicken
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
Chicken, bell peppers, and peanuts get stir-fried in a spicy garlic chile soy sauce for an easy skillet dinner bursting with flavor.
For the sauce:
- 1/2 cup chicken broth
- 1/4 cup soy sauce or tamari gluten-free soy sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon ginger paste
- 1 tablespoon Swerve sweetener
for the stir fry:
- 2 tablespoons coconut oil
- 1 1/2 pounds raw chicken thigh meat, cut into 1 inch pieces
- 1 bell pepper, sliced
- 3 dried red chiles
- 1/4 cup peanuts
Welcome to kung pao heaven!
My husband’s favorite chinese food is kung pao, and we both really enjoyed this easy recipe, and can’t even believe it’s keto! The texture on the chicken is so delicious, and it hits all the right bold and spicy flavors like the P.F. Chang’s version. I love that’s it’s easy to throw together any night of the week! The leftovers were also yummy the next day, too!