Description
A flavor-packed low-carb comfort dinner that combines juicy chicken thighs with a savory and slightly spicy sauce, perfect for weeknight meals.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon chili flakes or Szechuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup roasted peanuts, roughly chopped
- 1 cup bell peppers, diced
- 3 scallions, sliced on the bias
- 1 teaspoon xanthan gum or 1 tablespoon almond flour mixed with water
- 2 tablespoons olive oil or avocado oil
- Salt and black pepper to taste
- Optional: 1 teaspoon erythritol or monk fruit
Instructions
- Marinate the chicken: In a bowl, toss chicken pieces with 1 tablespoon coconut aminos, half the minced garlic, and a pinch of salt and pepper. Let rest for 10 minutes.
- Make the sauce: Whisk together remaining coconut aminos, rice vinegar, sesame oil, grated ginger, chili flakes, and optional sweetener in a small bowl. Stir in xanthan gum last to avoid clumping.
- Heat the pan: Warm 1 tablespoon oil in a large skillet over medium-high heat.
- Sear the chicken: Add chicken in a single layer and cook for about 3 minutes per side until golden.
- Stir-fry aromatics and veg: Add remaining oil, garlic, bell peppers, and scallions. Stir-fry for 2 minutes.
- Combine and finish: Return chicken to the pan, pour the sauce over, and toss. Add peanuts and simmer for 1–2 minutes until the sauce thickens.
- Garnish and serve: Remove from heat, sprinkle with scallion greens and extra peanuts. Serve hot.
Notes
Store leftovers in an airtight container for up to 3 days, and they can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Keto Kung Pao Chicken, low-carb dinner, comfort food