Kung Pao Chicken

    Asian food for dinner is always a great option. This dish tastes amazing and is super easy to make. The combination of peanuts and chicken give it a keto kick.

    Serves 3


    For the Chicken:

    2 medium chicken thighs

    1 tsp. ground ginger

    ¼ cup peanuts

    ½ green pepper

    4 de-seeded red bird’s eye chilies

    2 large spring onions

    Salt and pepper

    For the Sauce:

    1 tbsp. soy sauce

    2 tbsp. chili garlic paste

    2 tsp. rice wine vinegar

    1 tbsp. reduced-sugar ketchup

    ½ tsp. maple extract

    2 tsp. sesame oil

    10 drops liquid stevia


    1. Cut the chicken into small pieces and season with salt, pepper and ginger.
    2. Cook the chicken in a pan over a medium-high heat until browned (approximately 10 minutes).
    3. Make the sauce by combining all the sauce ingredients.
    4. Chop the vegetables and chilies. When the chicken is done, add all the ingredients and cook for 3-4 minutes longer. Add the sauce and let it boil until reduced.

    Nutritional Info per Serving

    Calories: 360

    Fat: 27.5g

    Net Carbs: 3g

    Protein: 22g