Ingredients
Equipment
Method
- Using kitchen shears, carefully debone the chicken thighs by cutting along the bone and removing it completely. Remove any excess fat if desired, but keep the skin for flavor and healthy fats. Cut the chicken into bite-sized pieces, approximately 1-inch cubes.
- Season the chicken pieces generously with salt, black pepper, and ground ginger. Toss to coat evenly and set aside while you prepare the other ingredients.
- Prepare all vegetables: Cut the green bell pepper into 1-inch pieces, slice the spring onions into 1-inch segments (both white and green parts), and slice the de-seeded bird's eye chilis. Measure out the peanuts. Set everything aside.
- In a small mixing bowl, prepare the kung pao sauce by combining soy sauce, rice vinegar, sugar-free sweetener, sesame oil, minced garlic, red pepper flakes (if using), and water. Whisk together until the sweetener dissolves. Set aside.
- Heat a large skillet or wok over medium-high heat. Once the pan is very hot (a drop of water should sizzle immediately), add the seasoned chicken pieces skin-side down. Do not move them for the first 3-4 minutes to allow a golden crust to form.
- Continue cooking the chicken, turning occasionally, until all sides are browned and the chicken is cooked through, about 10 minutes total. The internal temperature should reach 165°F. Stir occasionally to ensure even cooking.
- Add the sliced chilis to the pan and stir-fry for about 1 minute to release their heat and flavor into the oil.
- Add the green bell pepper and spring onions to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender but still have a slight crunch. The bell pepper should be bright green.
- Add the peanuts to the pan and toss everything together for about 1 minute to toast them slightly and warm them through.
- Pour the prepared kung pao sauce over the chicken and vegetables. Stir everything together to coat evenly. Increase heat to high and let the sauce come to a boil. Continue cooking for 2-3 minutes, stirring frequently, until the sauce reduces and thickens slightly, coating all the ingredients with a glossy finish.
- Taste and adjust seasoning if needed. Add more soy sauce for saltiness or a pinch more sweetener if you prefer a slightly sweeter profile. Serve immediately while hot, garnished with extra sliced spring onions or sesame seeds if desired.
Nutrition
Notes
This diabetic-friendly Kung Pao Chicken provides balanced nutrition with 28g of protein per serving to help maintain stable blood sugar levels. At only 7g net carbs, it fits comfortably within keto and low-carb diabetic meal plans. The dish is naturally gluten-free when using coconut aminos instead of soy sauce. Chicken thighs offer more flavor and healthy fats than breast meat while remaining lean. The peanuts provide heart-healthy monounsaturated fats and additional protein. Bell peppers are rich in vitamin C and antioxidants, while the capsaicin in chilis may support metabolic health and insulin sensitivity. This recipe avoids added sugars and refined carbohydrates commonly found in restaurant versions.
