📝 About This Recipe
Experience the bold, numbing heat of traditional Szechuan cuisine without the sugar or inflammatory oils. This low-carb masterpiece replaces peanuts with crunchy toasted macadamia nuts and uses monk fruit to achieve that signature sweet-and-savory glaze. It is a vibrant, high-protein stir-fry that delivers the authentic 'mala' flavor profile while staying perfectly keto-compliant.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 1 tablespoon Liquid Aminos or Tamari (soy-free alternative)
- 1 tablespoon Shaoxing Wine (or dry sherry for keto-friendly acidity)
- 1/4 teaspoon Baking Soda (the secret to tender 'velveted' meat)
Kung Pao Sauce (Sugar-Free)
- 3 tablespoons Liquid Aminos
- 2 tablespoons Black Vinegar (Chinkiang style, or balsamic if unavailable)
- 1 tablespoon Monk Fruit Sweetener (granular or liquid equivalent)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon Xanthan Gum (to thicken without cornstarch)
The Aromatics & Crunch
- 2 tablespoons Avocado Oil (high smoke point)
- 10-15 pieces Dried Red Chilies (Szechuan facing-heaven chilies, snipped)
- 1 teaspoon Szechuan Peppercorns (lightly toasted and crushed)
- 1 tablespoon Fresh Ginger (minced)
- 3 cloves Garlic (thinly sliced)
- 4 pieces Green Onions (whites and greens separated, cut into 1-inch lengths)
- 1/2 cup Macadamia Nuts (halved, the perfect peanut substitute)
👨🍳 Instructions
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1
In a medium bowl, toss the cubed chicken thighs with the liquid aminos, Shaoxing wine, and baking soda. Let it marinate for 15-20 minutes at room temperature; the baking soda breaks down fibers for a tender texture.
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2
Whisk together all 'Sauce' ingredients in a small jar: liquid aminos, black vinegar, monk fruit, sesame oil, and xanthan gum. Ensure the xanthan gum is well dispersed to avoid clumping later.
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3
Heat a large wok or cast-iron skillet over medium-high heat. Add the macadamia nuts and toast for 2-3 minutes until golden and fragrant. Remove and set aside.
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4
Wipe the wok and add 1 tablespoon of avocado oil. Increase heat to high until the oil is shimmering.
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5
Add the chicken in a single layer. Sear undisturbed for 2 minutes to get a golden crust, then stir-fry for another 2-3 minutes until just cooked through. Remove chicken from the wok and set aside.
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6
Add the remaining tablespoon of oil to the wok. Lower heat to medium-high.
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7
Toss in the dried chilies and Szechuan peppercorns. Stir-fry for 30-60 seconds until the chilies darken slightly and the oil becomes fragrant. Do not let them burn.
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8
Add the minced ginger, sliced garlic, and the white parts of the green onions. Stir-fry for 30 seconds until the garlic is golden.
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9
Return the cooked chicken and toasted macadamia nuts to the wok. Toss vigorously to combine with the aromatics.
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10
Give the sauce mixture a quick whisk and pour it over the chicken. Stir constantly for 1 minute as the xanthan gum activates and the sauce thickens into a glossy glaze.
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11
Fold in the green parts of the onions and cook for just 10 more seconds.
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12
Remove from heat immediately and serve while the chicken is succulent and the nuts are crunchy.
💡 Chef's Tips
Use chicken thighs rather than breasts for a much juicier result that stands up to high-heat stir-frying. If you are sensitive to heat, de-seed the dried chilies before adding them to the wok. Don't skip the Szechuan peppercorns; they provide the unique 'numbing' sensation essential to Kung Pao. Ensure your wok is smoking hot before adding the chicken to achieve a 'wok hei' (breath of the wok) charred flavor. If the sauce gets too thick, add a teaspoon of water or chicken broth to thin it to your desired consistency.
🍽️ Serving Suggestions
Serve over cauliflower rice to soak up the spicy, tangy sauce. Pair with a side of steamed bok choy or sautéed garlic spinach. Accompany with a chilled glass of sparkling water with lime to cut through the Szechuan spice. For an extra crunch, serve with a side of chilled pickled cucumbers.