Hello beautiful people! Today is a very special day! It is release day for my new cookbook ONE POT KETO COOKING!! With 75 fun, easy and delicious recipes, it’s perfect for all my busy home cooks. Now, Kung Pao Chicken is definitely one of my favorite recipes in the book. It’s so easy, totally customizable and hella delicious. So, along with a little sneak peek into the book, I’m also sharing this recipe with you so you can get cooking right now!
Of course the book focuses on the Keto diet but all of the recipes can be customized to your preference or lifestyle choice. It’s very important to me that whenever I work on a recipe or a bigger project like a cookbook, I am intentional with the recipes I create. I want to make sure everyone will be able to find something they can fall in love with.
You will notice there is no alcohol in these recipes, except for vanilla extract in a couple. Now, this being a Keto cookbook, there are some recipes with low-carb sweeteners. But, you can omit those from the recipe completely or you can use something more natural like applesauce to sweeten a sauce or glaze.
My inspiration for this cookbook was mostly the things I craved in the moment. But, there are also recipes that are an ode to my grandmother. A couple of those are her recipes with my adaptations, and others are my creations with a nod to her. My grandma Toulia is my inspiration and that will always reign true. She is the reason I love cooking. She is the reason I’m here today and I am forever grateful.
Kung pao chicken in one pot keto cooking:
So, when it comes to the macros on every recipe, I made sure to stay under 20g of carbs for each recipe. You will notice we have calculations for the net carbs in each recipe as well. When I am strictly Keto, I mostly pay attention to net carbs if I’m counting. So, I want you to have that option. As for nutrition calculators, I utilized both My Fitness Pal and Nutrifox.
This Kung pao chickendinner is one of my faves from the book. It’s flavorful, easy and completely customizable. You can customize everything from the cut of chicken you use to the vegetables. Use whatever you have on hand or substitute with your favorite vegetables and have fun!
A SNEAK PEEK INTO ONE POT KETO COOKING:
CLICK HERE to grab your copy of One Pot Keto Cooking. And when you get the book and begin cooking out of it, please feel free to leave a review on Amazon. It helps more people find the book and also get first hand reviews from others like you who already use the book. Your support and love means the world to me and I can’t thank you enough for being a part of my internet family. Words can’t express my gratitude.Print
Takeout favorite on a sheet pan and it’s Keto friendly. Delicious with little cleanup.
Avocado oil Spray
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp sesame oil
1 ½ tsp rice vinegar, divided
1 tbsp coconut flour
3 tbsp coconut aminos, divided
2 tbsp spicy harissa sauce
2 tbsp avocado oil
2 Thai chilis, minced
1 head broccoli, cut into florets
1 red bell pepper, cut into cubes
1 orange bell pepper, cut into cubes
¼ cup roasted macadamia nuts, roughly chopped
Salt and pepper
To begin, preheat the broiler to the highest setting. Spray a large baking sheet with avocado oil spray and set it aside.
Toss the chicken thigh pieces with the sesame oil, 1 teaspoon rice vinegar, coconut flour, and 1 tablespoon of coconut aminos. Spread the chicken thighs on the prepared sheet pan in a single layer. Transfer the pan to the oven and cook the chicken for 5 minutes, flipping halfway through.
In the meantime, make the sauce by adding the remaining ½ teaspoon of rice vinegar along with the remaining 2 tablespoons of coconut aminos, the harissa sauce, avocado oil, and Thai chilis to a small bowl. Give the sauce a quick stir and set it aside.
Now, remove the chicken from the oven and pour half of the sauce over the chicken pieces and toss to coat. Then add the broccoli, bell peppers and half of the macadamia nuts to the pan along with the rest of the sauce. Toss the chicken and vegetables together to make sure they are well coated with the sauce. Season with a couple pinches of salt and pepper to taste.
Turn the oven to bake at 425˚F.
Return the sheet pan to the oven and continue to cook for another 15-20 minutes or until the vegetables are al dente (fork tender but still has a little crunch to it).
Add the remaining macadamia nuts on top and serve.
- Prep Time: 5 mins
- Cook Time: 30 mins
Keywords: Kung pao chicken, Kung pao chicken