Is kung pao chicken healthy for weight loss?

Yes, especially when made as a low carb kung pao chicken recipe . It’s high in protein, low in sugar, and free from processed ingredients—helping regulate blood sugar and curb cravings. It supports fat loss when paired with fiber-rich veggies or cauliflower rice.

How many carbs are in kung pao chicken?

Traditional versions can have 20–30g of carbs per serving due to added sugar and cornstarch. This low carb kung pao chicken recipe has just 6–8g net carbs, depending on your ingredient swaps, making it keto- and diabetic-friendly.

What's low carb at a Chinese restaurant?

Look for steamed protein with veggies, avoid sugary sauces, and skip the rice or noodles. However, your best bet is often recreating dishes at home, like this low carb kung pao chicken recipe , where you control the ingredients.

Is kung pao chicken OK for diabetics?

Not always—restaurant versions often contain sugar, starch, and MSG. This homemade low carb kung pao chicken recipe is a better choice for diabetics because it uses low-glycemic sweeteners and clean ingredients that support stable blood sugar.

Low Carb Kung Pao Chicken Recipe - 3 Bold Flavor Secrets

Description

A quick and flavorful low carb kung pao chicken recipe made with clean ingredients. Keto, paleo, and diabetic-friendly.

Ingredients

Scale

1 lb boneless skinless chicken thighs, diced
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp toasted sesame oil
2 tbsp roasted peanuts or cashews
4–6 dried red chilies
2 cloves garlic, minced
1 tsp ginger, grated
1 tsp monk fruit sweetener
1/4 tsp xanthan gum (or arrowroot)
2 tbsp avocado oil
2 green onions, chopped
Salt and pepper to taste

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Instructions

Heat avocado oil in a wok or skillet.
Add chicken, season, and sear until golden brown.
Push chicken to edges; toast chilies in center.
Add garlic and ginger, stir until fragrant.
Whisk sauce ingredients; pour into pan.
Simmer until sauce thickens and glazes chicken.
Toss in peanuts and green onions.
Serve hot with cauliflower rice or greens.

Notes

Store leftovers in the fridge up to 4 days.
Freeze without peanuts for best texture.
Reheat on the stovetop with a splash of water.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 1g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg