Is kung pao chicken healthy for weight loss?

Yes! This low carb kung pao chicken recipe is packed with protein and healthy fats. It keeps you full without the carb crash, making it perfect for fat loss or maintaining muscle.

Is kung pao chicken okay for diabetics?

Traditional kung pao chicken has hidden sugars and cornstarch. This version uses coconut aminos and arrowroot, keeping carbs low and blood sugar stable.

Is Panda Express kung pao chicken low carb?

Not really. The restaurant version often has sugars, soy sauce, and thickeners that add carbs. This low carb kung pao chicken recipe lets you control exactly what goes in—no surprises.

Does kung pao sauce have carbs?

Most do because of sugar and soy. But this recipe uses coconut aminos and Harissa for spice, keeping the carbs minimal and the flavor big.

What makes this recipe Paleo, Whole30, and Keto?

Simple swaps: - Coconut aminos for soy - Arrowroot for cornstarch - Cashews or pine nuts instead of peanuts - No added sugar, grains, or dairy

Can I reduce or remove the spiciness?

Absolutely. Swap out the dried chilis for red bell peppers, use tomato paste instead of Harissa, and replace Sichuan peppercorns with black pepper and lemon zest for a gentler heat.

How do you use Sichuan peppercorns effectively?

You can fry them in oil to flavor your dish and remove them before serving, or leave them in for an authentic, numbing spice experience.

What’s the best way to achieve crispy, flavorful chicken?

Dice the chicken small, marinate in coconut aminos and arrowroot, and pan-fry in hot avocado oil until golden. Stir-fry quickly with aromatics and sauce to finish.

Low Carb Kung Pao Chicken Recipe | Irresistible 5-Star Favorite

Ingredients

Scale

1½ lbs chicken thighs or breasts, boneless and skinless, diced
1½ tbsp coconut aminos (for marinade)
¼ tsp garlic powder (for marinade)
¼ tsp onion powder (for marinade)
¼ tsp coarse salt (for marinade)
½ tsp arrowroot powder (for marinade)
1 tbsp avocado oil (plus more as needed)
3–4 cloves garlic, sliced
1 tbsp fresh ginger, minced
2–3 scallions, chopped (reserve green parts for garnish)
5 dried Chinese red chilis or ½ red bell pepper (for mild version)
1–2 tsp whole Sichuan peppercorns (or ¼ tsp black pepper + 2 tsp lemon zest)
¼ cup cashews or pine nuts

Sauce:

2 tbsp coconut aminos
1 tsp rice vinegar or apple cider vinegar
1 tsp Harissa chili paste or tomato paste (for mild)
¼ tsp arrowroot powder
Optional: 1 tsp toasted sesame oil for garnish

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Instructions

Dice chicken into ½-inch cubes. In a bowl, combine chicken with coconut aminos, garlic powder, onion powder, salt, and arrowroot powder. Marinate for 10–15 minutes.
Prep garlic, ginger, scallions, dried chilis, and Sichuan peppercorns. In a small bowl, mix sauce ingredients.
Heat avocado oil in a skillet or wok over medium-high. Add chicken in a single layer and cook 3 minutes until golden. Flip and cook another 2 minutes. Remove from pan.
Add more oil if needed. Stir-fry garlic, ginger, scallions, dried chilis, and peppercorns for 8–10 seconds until fragrant.
Return chicken to pan. Add nuts. Stir sauce again and pour it over. Toss to coat evenly.
Remove from heat. Garnish with scallion greens and sesame oil if desired. Serve hot, with cauliflower rice or on its own.

Notes

Mild Option: Swap Harissa with tomato paste and use red bell peppers instead of dried chilis.
Sichuan Peppercorns: For a milder flavor, fry them in oil and remove before adding other ingredients.
Make Ahead: Double the sauce and freeze half for faster stir-fries later.
Serving Suggestion: Pair with cauliflower rice for a complete low carb meal.

Author: Ryan Cole
Prep Time: 20
Cook Time: 15
Category: Dinner, Main Dish
Method: Stir-Fry
Cuisine: Chinese-Inspired
Diet: Low Calorie

Nutrition

Serving Size: 1 plate
Calories: 221
Sugar: 1
Sodium: 581
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Carbohydrates: 6
Fiber: 1
Protein: 37
Cholesterol: 109