Keto Slow Cooker Kung-Pao Chicken Recipe

Kung Pao, or Kung Po, chicken may frequently appear on Chinese takeout menus, and you may even have a dark craving at the mere thought of biting into it, though if you want a low-carb, gluten-free version, you will have to get inventive in the kitchen.

That's what we do when we desire the flavors that we used to eat: we recreate a better, healthier version of a classic. Now, it doesn't always turn out the same, often, it takes trial and error, but this recipe is golden. You will know for a fact that you are eating Chinese food, and you can be certain that every ingredient in it is life-giving.

In the past, variations of meat in Kung Pao included shrimp and frog legs, but we will stick with the traditional chicken breasts here for the sake of simplicity.

One other thing that we will be skipping in our keto version is the peanuts, or cashews, which were often roasted whole at the bottom of the pan before the other ingredients were added.

And instead of making this a stir-fry, we are opting for the slow cooker - we are really changing things up here! Yet, all the vegetables are here to savor, and the coconut aminos and fish sauce will make this taste amazing.

If the thought of Chinese food makes your mouth water, why not serve an appetizer of Chinese chicken salad, skipping the cashews to keep it keto while you wait?

Keto Slow Cooker Kung-Pao Chicken Recipe

Serves: 4 Prep: 25 min Cook: 8 h

Ingredients

• 3 to 4 chicken breasts, boneless & skinless, cut into cubes
• 1 bell pepper, diced
• 1 zucchini, sliced
• ½ eggplant, chopped
• 1 daikon radish, julienned
• ½ cup coconut aminos
• ½ cup water
• 1 tbsp. fish sauce
• 4 garlic cloves, minced
• 1 tbsp. fresh ginger, minced
• ½ tsp. dried red pepper chili flakes
• 2 lemongrass stalks
• 2 tbsp. coconut flour
• Fresh cilantro, for garnish
• Raw almonds, for garnish
• Sea salt and freshly ground black pepper

Preparation

1. In a bowl, combine the coconut aminos, water, fish sauce, garlic, ginger, and chili flakes; season to taste and whisk well.
2. Add the chicken, bell pepper, zucchini, eggplant, and daikon to a slow cooker.
3. Pour the sauce over the chicken and gently toss; top with the lemongrass.
4. Cover and cook on low for 6 to 8 hours.
5. In a bowl, combine the coconut flour with equal parts water and whisk until well emulsified.
6. Pour the sauce from the slow cooker into a saucepan and bring it to a boil.
7. Add the coconut flour slurry to the saucepan and whisk until it thickens.
8. Pour the sauce back into the slow cooker, toss everything and serve topped with fresh cilantro and almonds if desired.

📖 Recipe

Keto Slow Cooker Kung-Pao Chicken Recipe

A modern twist on a traditional dish: keto slow-cooker Kung Pao chicken will satisfy your taste buds with Chinese influences and red pepper flakes.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 people

Calories 337 kcal

Ingredients

  

1x2x3x

• 3 to 4 chicken breasts boneless & skinless, cut into cubes
• 1 bell pepper diced
• 1 zucchini sliced
• ½ eggplant chopped
• 1 daikon radish julienned
• ½ cup coconut aminos
• ½ cup water
• 1 tbsp. fish sauce
• 4 garlic cloves minced
• 1 tbsp. fresh ginger minced
• ½ tsp. dried red pepper chili flakes
• 2 lemongrass stalks
• 2 tbsp. coconut flour
• Fresh cilantro for garnish
• Raw almonds for garnish
• Sea salt and freshly ground black pepper

Instructions

 

• In a bowl, combine the coconut aminos, water, fish sauce, garlic, ginger, and chili flakes; season to taste and whisk well.
  ½ cup coconut aminos, ½ cup water, 1 tbsp. fish sauce, 4 garlic cloves, 1 tbsp. fresh ginger, ½ tsp. dried red pepper chili flakes, Sea salt and freshly ground black pepper
• Add the chicken, bell pepper, zucchini, eggplant, and daikon to a slow cooker.
  3 to 4 chicken breasts, 1 bell pepper, 1 zucchini, ½ eggplant, 1 daikon radish
• Pour the sauce over the chicken and gently toss; top with the lemongrass.
  2 lemongrass stalks
• Cover and cook on low for 6 to 8 hours.
• In a bowl, combine the coconut flour with equal parts water and whisk until well emulsified.
  2 tbsp. coconut flour
• Pour the sauce from the slow cooker into a saucepan and bring it to a boil.
• Add the coconut flour slurry to the saucepan and whisk until it thickens.
• Pour the sauce back into the slow cooker, toss everything and serve topped with fresh cilantro and almonds if desired.
  Fresh cilantro, Raw almonds

Nutrition

Calories: 337kcalCarbohydrates: 24gProtein: 44gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 1104mgPotassium: 923mgFiber: 7gSugar: 9gVitamin A: 1185IUVitamin C: 70mgCalcium: 68mgIron: 3mg

Keyword chicken, keto recipe, kung-pao, slow cooker

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