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This Kung Pao Brussels Sprouts recipe is my keto take on a popular Chinese stir-fry recipe, Kung Pao chicken. Roasted brussels sprouts coated with a sweet and spicy glaze, it is crazy good and so addictive!
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Raise your hand if you love Chinese takeout ??
We have literally tried every.single.takeout. here in our little town.
Welllllll, not so great. The "best" we could find was the hot food takeout from our local Safeway. Sad I know.
The hands-down, best Chinese food we have had locally was the food at a casino the next town over.
We would go about once a month and they would serve you at the table while you were playing blackjack or poker. It was sooooo good!
Then they stopped serving in the casino, they only served American food, like burgers and pizza. We were super bummed.
The Mr used to get Mongolian beef every time and my fave was Kung Pao chicken. Oh, it was SO good!
Fast forward to me going keto and most Asian food was taken right off the table. Many of those recipes contain sugar which makes them a no-no. But, I started tinkering with recipes, trying to find ways to bring the flavors we love home in a low-carb version.
I am still working on quite a few of those recipes but, I decided to bring one of my favorites to you in a delicious side dish that would work with pretty much any protein you want to serve it with to give you an Asian flair for your meal.
I mean, you could serve this with something like this Vietnamese Flank Steak (sub in low carb brown sugar substitute), or Tandoori Steak, or even these Banh Mi Burgers (on keto buns of course), but you could also serve this alongside a regular grilled or seared steak, chicken, pork, or even fish, to give a little zip to your meal.
These are the ingredients necessary to make Kung Pao Brussels Sprouts.
- Brussels sprouts
- Olive oil
- Pink sea salt
- Freshly ground black pepper
- Toasted sesame oil
- Xanthan gum
- Liquid aminos
- Rice wine vinegar
- Hoisin sauce
- Besti brown monk fruit sweetener
- Garlic chili sauce
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
This is a basic breakdown of the steps involved in making Kung Pao Brussels Sprouts. You will find the full directions in the recipe card at the bottom of the post.
On a large rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper.
In a small skillet over medium heat, heat sesame oil. Add garlic and cook for about 1 minute. sprinkle in the xanthan gum and whisk in.
Pour sauce over Brussels sprouts and toss to combine.
Return Brussels sprouts to the baking sheet and broil until Brussels sprouts are glazed and sticky.
This is the equipment you will need to make Kung Pao Brussels Sprouts.
Store any leftover Kung Pao Brussels Sprouts in an airtight container in your fridge for up to 3 days.
I have not tried freezing these Kung Pao Brussels Sprouts.
If you are not a spice lover you can still enjoy this recipe. Try adding just one teaspoon of the chili garlic sauce to the mix and then taste it. Then add more if you want.
FAQ about Kung Pao Brussels Sprouts
Absolutely! Although I think this dish might change your mind about Brussels sprouts, broccoli would be a great substitute in this recipe!
You are correct, hoisin does have sugar but the amount used in this recipe is minimal so I go with it. There are recipes for keto-friendly hoisin out there if you prefer to make your own, or you could omit it altogether. It will change the flavor of the dish but it will still be good.
Store them in an airtight container in your fridge for up to 3 days. To reheat, place the leftover Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 to 10 minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute.
More Keto & Low Carb Brussels Sprouts Recipes
Looking for other recipes like this? Try these:
- Keto Maple Roasted Brussels Sprouts and Butternut Squash
- Cheesy Bacon Ranch Brussels Sprouts
- White Wine Braised Brussels Sprouts
- Air Fryer Brussels Sprouts
- Smashed Brussels Sprouts
- Shaved Brussels Sprouts with Bacon and Brown Sugar
Kung Pao Brussels Sprouts (Keto and Vegan)
- 2 lbs Brussels sprouts trimmed and halved
- 2 tbsp Avocado or olive oil
- pink salt
- cracked black pepper
- 1 tbsp toasted sesame oil
- 2 cloves garlic minced
- 1/4 tsp xanthan gum
- 1/4 cup liquid aminos
- 1/2 cup water
- 2 tsp rice wine vinegar
- 1 tbsp gluten-free hoisin sauce
- 1 tbsp Besti Brown Sweetener
- 1 tsp chili garlic sauce
- Preheat oven to 425 degrees F.
- On a large rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper.
- Bake until Brussels sprouts are tender and slightly crispy, about 20 minutes.
- Transfer Brussels sprouts to a large bowl.
- Preheat broiler.
- In a small skillet over medium heat, heat sesame oil. Add garlic and cook for about 1 minute. sprinkle in the xanthan gum and whisk in.
- Add liquid aminos, water, vinegar, hoisin sauce, brown sweetener, and garlic chili paste. Season with salt, pepper, and red pepper flakes.
- Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
- Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to the baking sheet and broil until Brussels sprouts are glazed and sticky.
- Garnish with sesame seeds and green onions before serving.
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