Keto Kung Pao Chicken with Cauliflower Rice
A keto-friendly take on a classic Chinese dish, featuring tender chicken in a spicy and savory sauce, served over cauliflower rice. This recipe skips the sugar and uses alternative sweeteners to maintain a low-carb profile without sacrificing flavor.
Ingredients
- 1.5 lbs Chicken breast
- 4 cups Cauliflower rice
- 3 tbsp Soy sauce (or coconut aminos)
- 2 tbsp Rice vinegar
- 1 tbsp Swerve (or erythritol)
- 1 tbsp Ginger
- 2 cloves Garlic
- 5-7 whole Dried red chilies
- 0.25 cup Peanuts
- 2 stalks Scallions
- 1 tsp Sesame oil
- 0.5 tsp Xanthan gum
Instructions
- 1Cut the chicken breast into 1-inch cubes and marinate with 1 tbsp of soy sauce for 10 minutes.
- 2In a bowl, whisk together remaining soy sauce, rice vinegar, Swerve, ginger, garlic, and xanthan gum.
- 3Heat sesame oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through.
- 4Add the dried red chilies and stir-fry for about 30 seconds to release their fragrance.
- 5Pour the sauce over the chicken and cook until the sauce has thickened, about 2-3 minutes.
- 6Stir in the peanuts and scallions.
- 7Serve the Kung Pao Chicken over cauliflower rice.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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