Whether you’re a keto follower or not, this weeknight chicken dish will satisfy protein lovers and healthy veggie seekers alike. At first glance, the ingredient list may seem daunting, but you’re really just re-using the same pantry staples with a few extra options. Better than takeout, you won’t need to invest in a wok, we’ve made this delicious meal in a large cast-iron pan, and no one was the wiser.
Looking for more healthy recipe inspo? We’ve rounded up 20 Easy Keto Dinners to Make This Week, plus 15 Recipes Packed with Healthy Fats to Keep You Full
30-Minute Keto Kung Pao Chicken Recipe
Prep time includes marinating. While the chicken is marinating, prep the vegetables and sauce.
In a bowl, combine chicken, 2 tsp soy sauce, 2 tsp rice wine and 2 tsp cornstarch; stir to combine. Let stand to marinate 15 minutes.
In large cast-iron pan, heat 1 Tbsp oil over medium-high heat. Add dried chilies, green onions and finger chili (if using) and cook, stirring until green onions are slightly charred, about 1 minute. Transfer to a baking sheet or large plate.
Heat 1 Tbsp of remaining oil in the pan. Add asparagus and bell pepper and cook, stirring until slightly charred, 2 to 3 minutes.
Transfer to baking sheet. Add remaining 11/2 tsp oil to pan; working in 2 batches, stir-fry chicken until browned, 3 to 4 minutes per batch, repeating with remaining oil.
Sauce: In small bowl, stir together water, rice wine, soy sauce and cornstarch until smooth. Return the chicken, vegetables and chilies to the pan. Sprinkle with salt; stir in the sauce and cook until liquid is bubbling and thickened, 30-45 seconds. Stir in cucumbers, peanuts and chili-garlic sauce (if using); sprinkle with sesame seeds.
Tip: For evenly browned chicken, avoid crowding in the pan, and don’t stir immediately. Check one piece before turning the remaining with a spatula.