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Keto Kong Pao Chicken With Zucchini Noodles

Keto Kong Pao Chicken With Zucchini Noodles

Zoodles, a surprisingly tasty alternative to noodles, is particularly useful if you’re on a keto diet. That’s zoodles, or zucchini sliced into noodles. Here, it’s paired with a devilishly spiced kong pao chicken recipe or a Chinese-style chicken dish that’s stir-fried using Chinese vinegar, chillies, broth and brown sugar swerve for a hint of sweetness.


  • 4 chicken thighs (deboned)
  • 2 zucchinis (made into zoodles)
  • 2 + 1 tbsp SK Special Sauce
  • ⅛ tsp of xanthan gum (optional)
  • 2 tbsp ghee (or oil of choice)
  • 1 clove garlic (finely minced)
  • 4 slices ginger
  • 5 whole dried chilli (washed and dried)
  • 1 tbsp Chinese vinegar
  • 4 tbsp chicken broth
  • 2 tsp brown sugar swerve (optional)
  • ¼ cup peanuts or cashew nuts (optional) *note that cashews contain more carbs


Marinate Chicken

  1. Cut the chicken thigh into cubes (about 2cm), you can decide whether you want to use skin or not.
  2. Marinate the chicken using 2 tbsp SK Special Sauce and ⅛ tsp of xanthan gum. Use your hands to massage the chicken and mix the sauce in, then set aside for 15 minutes.

Cook in wok

  1. In a small wok, with your choice of oil (I recommend using ghee, coconut oil, or high heat olive oil), saute the minced garlic and sliced ginger until golden and fragrant.
  2. Add in the dry chillies, 1 tbsp of vinegar, 4 tbsp of chicken broth, and 1 tbsp more of the SK Special Sauce.
  3. You may want to add some Brown Sugar Swerve at this point if you prefer your food to taste a little sweeter.
  4. Add the chicken thigh and nuts and cook until the chicken is cooked thoroughly and the sauce thickens.
  5. Add zoodles and cook until your preferred doneness.
  6. Use thongs to plate up and serve warm.
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