If you all didn’t know by now, Asian food is in one of my favorite categories of food. Prior to keto, grabbing take-out was the time of the week I looked forward to the most. From Sweet and Sour Chicken to Grilled Short Ribs, I’ve tried to recreate as many favorites as I can into keto friendly recipes that everyone can enjoy.

Kung Pao Chicken is traditionally a spicy stir fry made with chicken, peanuts, vegetables, and chili peppers. It normally calls for Sichuan peppercorns, but since they can be a bit expensive and for some hard to get – we replace that with the bird’s eye chili for heat. They’re available in most grocery stores and they pack a real punch!

It’s a relatively spicy dish, but the flavors sing and each note comes through perfectly. The green pepper, scallions, peanuts, and chili paste really come together for a great bite each and every time. If you’re not much of a fan of spicy, try cutting this down to 1 or 1 1/2 chili pepper. Definitely make sure you have room to serve these over some cauliflower fried rice (in bacon fat!) or over some zoodles.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-kung-pao-chicken/


2 medium Chicken Thighs, bone in skin on
1 tsp. Ground Ginger
Salt and Pepper to Taste
1/4 cup Peanuts
1/2 medium Green Pepper
2 large Spring Onions
4 red Bird’s Eye Chilis, de-seeded

The Sauce:
1 tbsp. Soy Sauce
2 tsp. Rice Wine Vinegar
2 tbsp. Chili Garlic Paste
1 tbsp. Reduced Sugar Ketchup
2 tsp. Sesame Oil
1/2 tsp. Maple Extract
10 drops Liquid Stevia

Nutrition Summary: This makes a total of 3 servings of Keto Kung Pao Chicken. Per serving, it comes out to be 362 Calories, 27.4g Fats, 3.2g Net Carbs, and 22.3g Protein.


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