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Sheet-Pan Kung Pao Chicken

Sheet-Pan Kung Pao Chicken Recipe - Whenever I think about re-creating a classic takeout dish at home, my main focus is never authenticity. I am more focused on the taste, flavors and textures that bring me joy or that cater to my diet. So, with a dish like kung pao chicken, I simply focused on bringing the Sichuan flavor to ingredients that fit my Keto lifestyle. Of course, as with most of these kinds of recipes, you can switch out the vegetables to your liking.

SERVES 4
MACROS
Fat: 24.9 g
Carbs: 18.1 g
Net carbs: 12.3 g
Protein: 23.6 g
Fiber: 5.8 g
Sheet-Pan Kung Pao Chicken Recipe

Ingredients:

  • 1 lb (454 g) boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) pieces
  • 1 tbsp (15 ml) sesame oil
  • 1½ tsp (8 ml) rice vinegar, divided
  • 1 tbsp (7 g) coconut flour
  • 3 tbsp (45 ml) coconut aminos, divided
  • 2 tbsp (30 ml) harissa sauce
  • 2 tbsp (30 ml) avocado oil
  • 2 Thai chilis, minced
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • ¼ cup (33 g) roasted macadamia nuts, roughly chopped, divided
  • Sea salt and black pepper

How to make Sheet-Pan Kung Pao Chicken

  1. Preheat the broiler to the highest setting. Spray a large sheet pan with avocado oil spray and set it aside.
  2. Toss the chicken with the sesame oil, 1 teaspoon of rice vinegar, coconut flour and 1 tablespoon (15 ml) of coconut aminos. Spread the chicken thighs on the prepared sheet pan in a single layer. Transfer the pan to the oven and cook the chicken for 5 minutes, flipping halfway through.
  3. In the meantime, make the sauce by combining the remaining ½ teaspoon of rice vinegar along with the remaining 2 tablespoons (30 ml) of coconut aminos, the harissa sauce, avocado oil and Thai chilis in a small bowl. Give the sauce a quick stir and set it aside.
  4. Remove the chicken from the oven, pour half of the sauce over the chicken and toss to coat. Then add the broccoli, bell peppers and half of the macadamia nuts to the pan along with the rest of the sauce. Toss the chicken and vegetables together to make sure they are well coated with the sauce. Season with a couple pinches of salt and pepper.
  5. Turn the oven to bake at 425°F (220°C, or gas mark 7). Return the sheet pan to the oven and continue to cook for 15 to 20 minutes, or until the vegetables are al dente. Add the remaining macadamia nuts on top.