clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a plate of Kung Pao chicken with carrots, cucumbers and peanuts on a blue napkin, served with cauliflower rice

juicy kung pao chicken with peanuts

  • Author: Christiane
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 full servings 1x


Juicy chicken, veggies and peanuts: Stir-fry your own traditional Kung Pao chicken from China’s Sichuan province. Best with the original Sichuan peppercorns!



For 2 servings as a full meal or more when part of a Chinese meal with several dishes

2 chicken breasts or de-boned chicken thighs

1 carrot, diced

1/2 cup diced, peeled cucumber

1/3 cup leek, sliced

2 tbsp whole peanuts, raw (if not available, use roasted ones and skip step 2)

1 inch fresh ginger, sliced

2 garlic cloves, finely chopped

1 tbsp Sichuan peppercorns

1 dried red chili, finely chopped (and deseeded for less heat)

1 tbsp chili bean paste or chili paste

1 tsp tomato puree

1 tsp soy sauce or tamari

1 tsp Chinese rice wine vinegar (sub with white vinegar if not available)

1 tsp corn starch (optional, for softening the chicken)

1 tsp coconut sugar or brown keto sweetener

sea salt and pepper to taste

rapeseed oil for frying


  1. About 15 minutes before you plan to start frying, dice the chicken meat and mix with salt. Set aside so the salt diffuses inside the meat. Chop up your other ingredients while waiting.
  2. Roast your peanuts in a dry non-stick pan at medium heat until emitting scent. Add a pinch of salt and mix well. Set aside.
  3. When starting to cook, heat oil in a non-stick wok or pan, and add the meat. Fry the chicken cubes for just a few minutes until golden, but not fully cooked. The meat will go back into the wok later. If it is well done by now, it will later become dry. Take chicken out and set aside.
  4. Use the remaining oil for frying the carrot pieces with a pinch of salt. Again, a few minutes are enough. The carrot pieces should still be crunchy when you take them out. Set carrots aside.
  5. Before the final round of stir-frying, prepare a mix of soy sauce, sweetener and vinegar, 1 tsp corn starch in a small bowl and set aside.
  6. Swipe the wok clean and a little more oil. Fry leek, ginger, chili and sichuan peppercorns until fragrant, constantly stirring. Add chili paste and tomato puree and a splash of water. keep stirring, and fry until the mix emits a strong scent and slightly changes its colour.
  7. Add the chicken pieces back into the wok, together with carrots and cucumber. Add the soy sauce mix, combine everything well and stir-fry for another minute. Lastly, mix in the peanuts.
  8. Serve immediately with cauliflower rice.


You can replace peanuts with cashew nuts if you’re allergic or just don’t like peanuts. Best to buy raw cashews and roast them yourself in the oven or a pan, just like you would roast the peanuts.

  • Category: meal
  • Method: stir-fry
  • Cuisine: Chinese


  • Serving Size: 1 serving for a full meal
  • Calories: 431
  • Fat: 25.2g
  • Carbohydrates: 10.7g net carbs
  • Protein: 37.1g

Keywords: kung pao chicken