Kung Pao Chicken
Chicken thigh provides plenty of protein and fat, so the dish feels satisfying without excess carbs. Soy sauce, coconut aminos, ginger, and chili create a bright savory-spicy flavor with a slight sweetness but no sugar. Peanuts add body and crunch, making this a bold keto dinner that still cooks quickly.
Cut boneless skinless chicken thigh (600 g) into large bite-size pieces. In a separate bowl mix sugar-free soy sauce (40 g), coconut aminos (20 g), rice vinegar (15 g), erythritol (12 g), sesame oil (10 g), garlic (15 g), ginger (15 g), chili pepper (6 g), salt (4 g), and black pepper (2 g) into a smooth marinade.
Coat the chicken with the marinade, mix well, and leave it in the refrigerator for 20 minutes. While the meat is resting, cut green onion (40 g) into 3-4 cm lengths and toast peanuts (60 g) in a dry pan for 2-3 minutes to deepen their flavor.
Heat a pan very well with olive oil (20 g). Stir-fry the chicken together with the marinade for 6-8 minutes, stirring often, until the pieces turn opaque, brown lightly at the edges, and are almost cooked through.
Add the green onion and peanuts, toss, and cook for 2-3 minutes more. The sauce should become thicker and glossy, and the chicken should finish cooking completely. Serve at once while the meat stays juicy and the peanuts keep their crunch.
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