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Keto Kung Pao Chicken Noodle Wraps Recipe

Lunch
Main Dishes
Quick Easy
★★★★☆
4.9/5
(2488 reviews)
By Zylo Nutritionist Team
Keto Kung Pao Chicken Noodle Wraps
Zylo Recipes

Description

Experience the delightful symphony of flavors and textures in this Kung Pao Chicken recipe. This dish is a vibrant medley of savory, spicy, and subtly sweet notes, all harmonizing to create a truly satisfying culinary experience. Tender pieces of chicken breast are stir-fried to perfection, achieving a delightful balance of succulence and slight crispness.

The chicken is then tossed with crunchy peanuts and crisp celery, providing a textural contrast that elevates the dish. These elements are brought together by a luscious, spicy brown sauce that coats every ingredient, infusing it with a deep, rich flavor. The sauce is a carefully crafted blend of savory, sweet, and spicy elements, creating a taste reminiscent of classic takeout, but with a fresher, homemade touch.

A hint of chili sauce and a sprinkle of red pepper flakes add a fiery kick, which can be adjusted to your preference, allowing you to customize the spice level to your liking. The dish is wonderfully versatile. Serve it over your choice of noodles or enjoy it in crisp romaine lettuce cups for a light and refreshing meal.

The lettuce cups offer a delightful crunch and a cool contrast to the warm, flavorful chicken. This makes it an ideal option for a quick and easy lunch or a convenient meal prep solution. The flavors meld together beautifully as it sits, making it even more delicious the next day.

When storing, ensure it is kept in an airtight container in the refrigerator to maintain its freshness. It will keep well for up to 5 days, making it a practical choice for busy individuals. Reheating is a breeze; simply warm it up in the microwave or on the stove until heated through, and it's ready to be enjoyed once again.

This Kung Pao Chicken is a guaranteed crowd-pleaser, perfect for those seeking a flavorful, convenient, and customizable dish.

Preparation Time

Prep Time
4 h 10 min
Cook Time
40 min
Total Time
4 h 50 min

Nutrition Information

Per 1 Wrap serving
C
Calories
560 Kcal
C
Carbs
14 g
Fi
Fiber
4 g
Sugar
6 g
P
Protein
38 g
C
Fats
38 g
Saturated Fats 14 g
Unsaturated Fats 21 g
Cholestrol 135 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Soy sauce, low sodium
    Soy sauce, low sodium
    2 tbsp
    2.
    Natural Rice Vinegar
    Natural Rice Vinegar
    0.5 tbsp
    3.
    White Wine Vinegar
    White Wine Vinegar
    1 tsp
    4.
    Chicken broth
    Chicken broth
    0.5 cup
    5.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    12 oz
    6.
    Soy sauce, low sodium
    Soy sauce, low sodium
    2 tbsp
    7.
    Balsamic vinegar
    Balsamic vinegar
    1 tbsp
    8.
    Sesame oil
    Sesame oil
    2 tbsp
    9.
    Hot chili sauce (Sriracha)
    Hot chili sauce (Sriracha)
    2 tsp
    10.
    Liquid stevia
    Liquid stevia
    8 Drop
    11.
    Honey
    Honey
    0.5 tsp
    12.
    Garlic
    Garlic
    1 tsp, chopped
    13.
    Sesame seeds
    Sesame seeds
    0.5 tsp
    14.
    Black pepper
    Black pepper
    0.13 tsp
    15.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    0.25 tsp
    16.
    Peanuts, raw
    Peanuts, raw
    1 oz
    17.
    Celery
    Celery
    2 oz
    18.
    Tapioca Flour
    Tapioca Flour
    0.75 tsp
    19.
    Shirataki Noodle
    Shirataki Noodle
    4 oz
    20.
    Romaine Lettuce Raw
    Romaine Lettuce Raw
    6 leaf outer

Instructions

    1.
    Marinate the chicken in advance by combining soy sauce, rice vinegar, white wine vinegar, and chicken broth in a small container. Pat raw chicken breasts dry with a paper towel, then chop the chicken into roughly 1-inch cubes. Nestle the cubed chicken in the marinade, then cover your container. Refrigerate the chicken for 4 hours for the best flavor.
    2.
    When it’s time to cook the chicken, combine soy sauce, balsamic vinegar, sesame oil, chili sauce, liquid stevia, honey, minced garlic, sesame seeds, black pepper, and red pepper flakes in a sauté pan over medium heat. Bring the sauce to a simmer, and let the sauce bubble and reduce to a thickened, sticky sauce base. It may still look a little separated, but the sauce will come together more while it cooks. Pour all the chicken breast and marinade liquid into the pan. Stir the ingredients together, cover the pan, and bring them to a simmer.
    3.
    Remove the lid from the pan and let the pan bubble and reduce openly. Add whole roasted peanuts, diced celery, and tapioca starch to the pan. Stir the ingredients over low heat and wait for the sauce to thicken around the chicken. When the chicken is cooked through, follow the packaging instructions for your shirataki noodles to properly drain and prepare them. Add cold shirataki noodles to the bubbling kung pao sauce and stir to combine. Again, continue letting the sauce simmer until your pan looks similar to a takeout container of kung pao chicken - glossy, thick, and a little sticky.
    4.
    Let the pan cool off the heat until it’s no longer steaming. Choose large romaine heart leaves that are free of rips and tears. After washing and drying the leaves, slice off any hard white cores. Scoop 2½ ounces of kung pao chicken and noodles into each romaine leaf for serving. Include any Keto toppings at your discretion, such as sesame seeds, extra red pepper flakes, cilantro, lime juice, green onion, cilantro, or more.