Recipe: Keto Kung Pao chicken with zucchini noodles

Keto Kung Pao chicken with zoodles
Keto Kung Pao chicken with zoodles. Photo credit: Asian Food Network

Recipe courtesy of Asian Food Network

Zoodles, a surprisingly tasty alternative to noodles, are particularly useful if you’re on a keto diet. Here, the zucchini alternative is paired with devilishly delicious spiced kung pao chicken, a Chinese-style chicken dish that's stir-fried with Chinese vinegar, chillies, broth and brown sugar Swerve for a hint of sweetness.


Serves 2

  • 4 chicken thighs (deboned)
  • 2 zucchinis (made into zoodles)
  • keto teriyaki sauce
  • 2 tbsp Ghee (or oil of choice)
  • 1 clove garlic (finely minced)
  • 4 slices ginger
  • 5 whole dry chilli (washed and dried)
  • 1 tbsp Chinese vinegar
  • 4 tbsp chicken broth
  • 2 tsp brown sugar Swerve (optional)
  • ¼ cup peanuts or cashew nuts (optional - note that cashews contain more carbs). 


1. Marinate chicken

  • Cut the chicken thigh into cubes (roughly 2 cm) - you can decide whether you want to use skin or not.
  • Marinate the chicken using two tablespoons of keto teriyaki sauce and ⅛ tsp of xanthan gum. Use your hands to massage the chicken and mix the sauce, then set aside for 15 minutes.
Keto Kung Pao chicken with zoodles
Photo credit: Asian Food Network

2. Cook in wok

  • In a small wok, with your choice of oil (using ghee, coconut oil, or high-heat olive oil is recommended), saute the minced garlic and sliced ginger until golden and fragrant.
  • Add in the dry chilli, one tablespoon of vinegar, four tablespoons of chicken broth and one more tablespoon of the teriyaki sauce. 
  • You may want to add some brown sugar Swerve at this point if you prefer your food to taste a little sweeter. 
  • Add the chicken thigh and nuts and cook until the chicken is cooked thoroughly and the sauce thickens.
Keto Kung Pao chicken with zoodles
Photo credit: Asian Food Network

3. Add zucchini noodles

  • Add the zoodles and cook until your preferred doneness. 

4. Plate and serve

  • Use tongs to plate into a bowl and serve warm.

Asian Food Network