Low Carb and Paleo Kung Pao Chicken
This healthy, low carb, and Paleo-friendly Kung Pao Chicken is ready in under 20 minutes and tastes way better than takeout. Whenever I get stressed, I begin to crave greasy, takeout Chinese food. I blame college when late-night papers and study sessions led to later-night Chinese food. Back then my metabolism made quick work of these late-night meals, but today I need something healthier to satisfy these cravings. Luckily it's pretty easy to make healthier, delicious versions of these meals at home. Today's recipe for Kung Pao Chicken is one of my all-time favorites. It's packed with spicy chicken, crunchy celery, and sweet red peppers and it can be prepared in about twenty minutes from start to finish. If you like a sweeter Kung Pao Chicken, consider adding some Stevia or honey to the stir-fry sauce. You can also mix up the veggies to create any combination you like. Easy, healthy, and delicious.
This healthy, low carb, and Paleo-friendly Kung Pao Chicken is ready in under 20 minutes and tastes way better than takeout. Whenever I get stressed, I begin to crave greasy, takeout Chinese food. I blame college when late-night papers and study sessions led to later-night Chinese food. Back then my metabolism made quick work of these late-night meals, but today I need something healthier to satisfy these cravings. Luckily it's pretty easy to make healthier, delicious versions of these meals at home. Today's recipe for Kung Pao Chicken is one of my all-time favorites. It's packed with spicy chicken, crunchy celery, and sweet red peppers and it can be prepared in about twenty minutes from start to finish. If you like a sweeter Kung Pao Chicken, consider adding some Stevia or honey to the stir-fry sauce. You can also mix up the veggies to create any combination you like. Easy, healthy, and delicious.
- 2 garlic cloves minced
- 2 green onions chopped
- 1/2 tsp pepper
- 1 red pepper chopped
- 2 celery ribs chopped
- 1.33 lbs boneless skinless chicken breast chopped
- 4 tsp sesame oil divided
- 1 tsp. ginger minced
- 2 tbsp low sodium soy sauce (or coconut aminos)
- 1.5 tbsp sriracha (adjust to taste)
- 1/3 cup peanuts chopped (use cashews for paleo)
- Carbohydrate 6.73234079967948 g
- Cholesterol 87.4752885545 mg
- Fat 15.727997190869 g
- Fiber 2.82761014409554 g
- Protein 40.3456561230494 g
- Saturated Fat 2.43941450682865 g
- Serving Size 1 1 serving (233g)
- Sodium 120.185979812404 mg
- Sugar 3.90473065558394 g
- Trans Fat 1.22161091067481 g
- Calories 330 calories
Step-by-step
- Pour half of the sesame oil into the pan over medium-high heat.
- Add the chicken, garlic, and ginger.
- Cook for 5-7 minutes until just cooked through.
- Remove and set aside.
- Add the remaining sesame oil to the pan.
- Add the celery and red pepper.
- Cook for 5-7 minutes until tender-crisp.
- Meanwhile, stir together the soy sauce, Sriracha, and pepper.
- For a sweeter sauce, add some Stevia or honey to taste.
- Add the chicken back to the pan and add the stir-fry sauce and peanuts.
- Cook for 1-2 minutes so the sauce thickens.
- Remove from heat and let rest for 2-3 minutes so the sauce can further thicken.
- Top with green onions.
My Go-To Weeknight Meal: Low-Carb Kung Pao Chicken
As a busy working mom, finding time to cook healthy and delicious meals can feel like an impossible task. Between work deadlines, school pick-ups, and the never-ending cycle of laundry, the last thing I want to do is spend hours in the kitchen. That's why I've developed a love for quick, easy, and satisfying recipes that don't compromise on flavor or nutrition. This Low-Carb Kung Pao Chicken is my absolute go-to weeknight meal. It’s ready in under 20 minutes, which is crucial when my evenings are packed with activities. And let me tell you, it's so much tastier and healthier than any takeout I've ever had!
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward. I love the vibrant colors and the satisfying crunch of the vegetables; the spicy kick from the sriracha is perfectly balanced by the savory soy sauce and the subtle sweetness I sometimes add with a touch of honey. The chicken is incredibly tender and juicy, and the peanuts (or cashews, for my paleo friends) add a delightful nutty texture. It’s a meal that satisfies my cravings without leaving me feeling sluggish or bloated. It’s become a family favorite, even my picky eaters gobble this up without complaint!
What I appreciate most about this recipe is its versatility. I can easily adapt it to whatever vegetables I have on hand. Sometimes I'll swap the red pepper for bell peppers, or add broccoli florets for extra nutrients. The key is to keep the cooking time relatively short to maintain the crispness of the vegetables. And don’t be afraid to experiment with the spice level – adjust the amount of sriracha to your preference. For those who prefer a sweeter profile, a touch of honey or Stevia works wonders.
Beyond the convenience and deliciousness, this Kung Pao Chicken aligns perfectly with my healthy lifestyle goals. It's low-carb and Paleo-friendly, making it a guilt-free indulgence that fits seamlessly into my balanced diet. It’s also packed with protein, providing the energy I need to power through my busy days. This recipe is a true testament to the fact that healthy eating doesn't have to be boring or time-consuming. It’s proof that you can enjoy flavorful, satisfying meals without sacrificing your time or your health.
This dish is more than just a quick weeknight meal; it's a symbol of my commitment to taking care of myself and my family. It’s a reminder that even amidst the chaos of daily life, I can prioritize healthy, delicious food that nourishes both my body and my soul. And that, my friends, is a recipe for success in itself.
I encourage you to try this recipe – it's a game-changer! Let me know in the comments how it turns out, and feel free to share your own variations and tips.
