![]() Cook for 1 minute then add your sauce, bring it to a boil, then lower the heat to a simmer, stirring until the sauce is glossy and thickened. When they’re pink and opaque (after about 3 minutes), remove them to a plate and add your chopped red bell pepper, scallions, garlic, and ginger to the skillet. In a large skillet, cook your shrimp and chopped peanuts. Whisk together the ingredients for the sauce: chicken broth, soy sauce, chili paste, oyster sauce, and cornstarch (for thickening). How to Make Kung Pao Shrimp in 15 Minutes What you end up with inside the bottle is a dark, syrupy sauce that resembles whatever the love child of soy sauce and barbecue sauce would look like.” You can’t make kung pao shrimp without it. It gets its flavor from garlic, fresh ginger, chili paste, soy sauce, chicken broth, and the key ingredient: oyster sauce.įirst: what is oyster sauce? Bon Appetit describes it best: “It’s a mixture of caramelized oyster juices (a byproduct of cooking oysters in water for a prolonged period of time), salt, sugar, and sometimes soy sauce that is thickened with cornstarch. And like all great Chinese food favorites, the sauce is complex-mostly savory with just the right amount of salty, an ever-so-slight sweetness, and a hint of sour. It’s a simple sauté of chicken or shrimp (no batter or breading) with bell pepper and chopped peanuts. Kung Pao chicken, or kung pao shrimp in this case, is one of the most popular dishes at Chinese restaurants and for good reason: it’s delicious. It’s a shrimp stir fry with bell pepper, scallions, and chopped peanuts, tossed in kung pao sauce: a thick, glossy topping that’s deliciously salty-savory-sweet-and sour. However, if you leave the corn starch the sauce will not thicken as well.It’s not often that you find a recipe that tastes as good as any restaurant version, has just 300 calories / 4 WW points, and only takes 15 minutes to make, but Kung pao shrimp is amazing like that. This adds minimal carbs to the recipe as a whole, but you can reduce the carbs even further by leaving this out. This recipe makes 4 servings and comes to 4.3 net carbs per serving! I do use 1 tablespoon of corn starch to thicken the sauce. How many carbs are in Low Carb Kung Pao Chicken? So, the next time you have a hankering for Kung Pao skip the take out and try this version! My family is sure that it’ll be a regular favorite in your household, too. This Low Carb Kung Pao chicken recipe is just like what you find in a restaurant, but hot and fresh from the comfort of home! To serve, garnish with sesame seeds, sliced green onions, and crushed red pepper if you want even more spice. Finally, when you’re ready to coat your chicken with the Kung Pao sauce to serve, you just add the sauce, corn starch mixture and chicken together in the pan and heat through.Ĥ. In another small bowl combine the water and cornstarch.ģ. Simply mix your main ingredients together in a small bowl, and set aside. First, cut up the chicken breasts into bite-sized chunks fry over medium high heat in a dutch oven or deep skillet.Ģ. Chances are one is much cheaper than the other! Steps to Make Low Carb Kung Pao Chicken:īecause this dish is so easy to make and flavorful, I guarantee it is better than take out!ġ. Tip: Normally you can find sesame seed oil in the global food section and in the baking section next to the regular oils – check both places. Garnish: Green onions, sesame seeds, crushed red pepper.It might not be quite as fast as your favorite restaurant, but it will be surprisingly simple to make at home with healthy, wholesome, and gluten free ingredients! If you are missing delivery or take out Chinese food, you must try this Low Carb Kung Pao Chicken. You can use this sauce for anything! How to Make Low Carb Kung Pao Chicken They aren’t expensive and you only need a couple tablespoons so they last forever. It does call for a couple things you may not keep in your pantry, however if you like Asian food I highly recommend taking the plunge and keeping these spicy kung pao ingredients around. The flavor is spot on to Pei Wei’s Kung Pao chicken, and it is gluten free and keto friendly!ĭon’t shutter when you see the ingredient list. This is a low carb chicken recipe you will love! It has a bit of spice to it and a rich flavor from the savory Kung Pao sauce. This Low Carb Kung Pao Chicken is better than take-out! At about 4 net carbs per serving this recipe is gluten free, low carb and keto friendly!
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