This makes a total of 3 servings of Keto Kung Pao Chicken. Per serving, it comes out to be 362 Calories, 27.4g Fats, 3.2g Net Carbs, and 22.3g Protein.
2 medium Chicken Thighs, bone in skin on
1 tsp. Ground Ginger
Salt and Pepper to Taste
1/4 cup Peanuts
1/2 medium Green Pepper
2 large Spring Onions
4 red Bird’s Eye Chilis, de-seeded
1 tbsp. Soy Sauce
2 tsp. Rice Wine Vinegar
2 tbsp. Chili Garlic Paste
1 tbsp. Reduced Sugar Ketchup
2 tsp. Sesame Oil
1/2 tsp. Maple Extract
10 drops Liquid Stevia
Chop chicken into bite sized pieces and season with salt, pepper, and ginger.
Heat a pan over medium-high heat and once very hot, add chicken. Let chicken cook until browned (about 10 minutes).
Chop up and prep vegetables and chilis. Set aside. Prepare sauce by combining all ingredients together and mixing well.
Once the chicken is browned, stir everything together and let cook for a few minutes more. Add vegetables and peanuts to the pan and cook for 3-4 minutes.
Add sauce and let it boil to reduce.