Do you crave the convenience of food delivery apps but yearn for healthier, tastier options? Are you tired of long days and the thought of cooking? What if you could whip up a mouth-watering, secretly healthy meal in just 15 minutes? This Kung Pao Cauliflower Chicken recipe is a low-carb, keto-friendly delight that will make your taste buds go "ka-pow!"
Why Cauliflower? The Unsung Hero
Cauliflower became the "it" vegetable a few years ago, and for good reason. It's incredibly versatile and packed with nutrients. Forget those diets that ban "white foods" - cauliflower is your friend.
This cruciferous vegetable boasts cancer-fighting potential thanks to phytochemicals called glucosinolates. The healthy bacteria in your digestive tract convert these into isothiocyanates and indole-3-carbinol, compounds that support your body's natural detoxification processes and help eliminate chemicals and pollutants.
One cup of raw cauliflower contains only 27 calories, is a good source of fiber, and provides a whopping 86% of your daily vitamin C needs! It's also a good source of vitamin K, which aids blood clotting and supports calcium in building strong bones, potentially lowering your risk of osteoporosis and fractures.
Kung Pao Deconstructed: A Healthier Takeout Favorite
Kung Pao Chicken is traditionally a spicy stir-fry featuring chicken, peanuts, vegetables, and chili peppers. Sichuan peppercorns are often used, but this recipe substitutes them with bird's eye chili for heat, making it more accessible and affordable. The result is a harmonious blend of flavors, where green pepper, scallions, peanuts, and chili paste create a delightful bite every time.
Read also: Best Keto Tortillas
Low Carb Kung Pao Chicken Recipe
This recipe delivers the classic Kung Pao experience without the carb overload.
Ingredients
Chicken:
- 2 medium Chicken Thighs (bone-in, skin-on) or 1 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tsp Ground Ginger
- Salt and Pepper to Taste
- 1 tbsp avocado oil
Veggies and Toppings:
- ¼ cup Peanuts or Cashews
- ½ medium Green Pepper or 1/4 cup green bell pepper, chopped into squares
- 1/4 cup red bell pepper, chopped into squares
- 2 large Spring Onions or 1/4 cup green onions, sliced
- 4 red Bird's Eye Chilis (de-seeded) or dried red chili peppers
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
The Sauce:
- 1 tbsp Soy Sauce or 2 tbsp soy sauce or tamari
- 2 tsp Rice Wine Vinegar or 1 tbsp rice vinegar
- 2 tbsp Chili Garlic Paste or 1 tsp chili garlic sauce (adjust to taste)
- 1 tbsp Reduced Sugar Ketchup
- 2 tsp Sesame Oil or 1 tsp sesame oil
- ½ tsp Swerve sweetener or 1 tbsp sugar-free sweetener (like monk fruit or allulose)
- 1/4 tsp Xanthan Gum (optional, to thicken) or 2 tbsp chicken broth or water
- 1 tbsp corn starch (optional, to thicken)
Instructions
- Debone chicken using kitchen shears (if using bone-in thighs). Cut chicken into bite-sized pieces and season with salt, pepper, and ginger.
- Prepare the Sauce: In a small bowl, combine all sauce ingredients and stir well. Set aside.
- Chop up and prep vegetables and chilis. Set aside. Cut the bell pepper and celery stalks into big chunks.
- Heat a large pan or wok over medium-high heat. Add the avocado or sesame oil.
- Once the pan is very hot, add chicken. Let chicken cook until browned (about 4 minutes on each side or about 10 minutes total). Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Cook chicken in batches, taking care not to over crowd your skillet.
- In the same skillet, add a bit more oil if needed. Sauté garlic, ginger, dried chilies (if using), bell peppers, and green onions for 2-3 minutes until fragrant. Or once the chicken is browned, stir everything together and let cook for a few minutes more.
- Add chicken back to the skillet. Pour in the sauce and stir to coat. If using xanthan gum or corn starch, sprinkle it in now and stir until thickened.
- Add the zucchini, bell peppers and dried red chili peppers into the pan and saute until tender crisp.
- Toss in peanuts or cashews and give it a final stir. Allow sauce to reduce and thicken and allow to cook for another minutes as they toast. Season with salt, pepper or additional red pepper chili flakes as needed. Allow to cook for 3-5 minutes on high until the sauce has reduced to your liking.
- Serve warm on a large platter or over zoodles or cauliflower rice.
This recipe makes a total of 3-4 servings of Keto Kung Pao Chicken.
Tips and Variations
- Spice Level: Adjust the amount of chili garlic paste or bird's eye chilis to your preference. Remember that chefs sometimes add peppercorns to offset the heat.
- Vegetables: Feel free to customize the vegetables. Broccoli, asparagus, and other low-carb options work well.
- Sweetness: Adjust the amount of Swerve sweetener to your liking.
- ** thickening:** If you don't have xanthan gum or corn starch, you can skip it, but the sauce will be thinner.
- Seafood Twist: Try making keto kung pao shrimp for a seafood variation.
- More Heat: For more heat, add jalapeno or habanero peppers. Be careful with what you add.
- Serving Suggestions: Serve with cauliflower rice, bacon and green beans, or keto Chinese noodles. Don't forget about Low Carb Asian Slaw, too.
Storing and Reheating
Allow any leftovers to cool completely prior to storing in the freezer or refrigerator. Using an airtight container, you can store this recipe in the refrigerator for 3-4 days or up to 3 months in the freezer. You can reheat this recipe in a skillet over medium heat. Stir frequently until reheated to your desired level. If you’re in a hurry, you can also reheat in the microwave in 30-second increments.
Read also: Low-Carb Ice Cream Guide
Read also: Understanding Keto and Carb Loading