Keto Spicy Chicken Kung Pao with Cauliflower Rice

This keto Kung Pao chicken is a spicy, savory take on the classic Chinese dish—without the sugar or carb crash. Made with tender chicken, crunchy peanuts, bold spices, and served over cauliflower rice, it’s perfect for low-carb weeks, insulin resistance support, and fat-loss phases without sacrificing flavor.

Keto Spicy Chicken Kung Pao with Cauliflower Rice

This keto Kung Pao chicken is a spicy, savory take on the classic Chinese dish—without the sugar or carb crash. Made with tender chicken, crunchy peanuts, bold spices, and served over cauliflower rice, it’s perfect for low-carb weeks, insulin resistance support, and fat-loss phases without sacrificing flavor.

low carb

Author: trendsetterss Cooking Method: baking, Pan-Seared Cuisine: keto Courses: dinner, lunch Recipe Keys: Keto Low Carb R rice

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Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Intermediate Servings: 2 Calories: 420 Best Season: Suitable throughout the year Dietary:

K keto L low carb P paleo P protein

Ingredients

Servings

• 1 lb chicken breast or thighs, diced (450 g)
• 1 tablespoon avocado oil or sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 2 –3 dried red chilies or 1 teaspoon chili flakes (adjust to taste)
• ¼ cup roasted peanuts (unsalted)
• 2 green onions, sliced
• Sauce
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sugar-free chili paste or sriracha
• 1 teaspoon sesame oil
• ½ teaspoon xanthan gum (optional, for thickening)
• Cauliflower Rice
• 3 cups cauliflower rice (fresh or frozen)
• 1 teaspoon olive oil
• Salt to taste

Instructions

1. Heat avocado oil in a large pan or wok over medium-high heat.
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2. Add diced chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
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3. In the same pan, add garlic, ginger, and dried chilies. Sauté for 30 seconds until fragrant.
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4. Return chicken to the pan and add coconut aminos, rice vinegar, chili paste, and sesame oil.
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5. Stir well and simmer for 2–3 minutes. Add xanthan gum if using and mix until sauce thickens.
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6. Add roasted peanuts and sliced green onions. Toss to combine and remove from heat.
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7. In a separate pan, sauté cauliflower rice with olive oil and salt for 4–5 minutes until tender.
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8. Serve Kung Pao chicken hot over cauliflower rice.
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Nutrition Facts

Servings 2

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 26g40%

Total Carbohydrate 9g3%

Protein 38g76%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use chicken thighs for juicier keto macros.

Coconut aminos keep this dish soy-free and insulin-friendly.

Adjust spice level by reducing chilies or chili paste.

Add zucchini or bell peppers for extra volume with minimal carbs.

Keywords: keto, rice, califlower rice, chineese keto, chicken, low carb