Healthy Kung Pao Chicken (Whole30, Paleo, Keto)

This healthy kung pao chicken recipe brings all the bold, spicy-sweet flavor of your favorite takeout – without the sugar, soy, or guilt. Made with real, clean ingredients, this dish is Whole30, paleo, keto, and gluten-free, yet every bite tastes just as crave-worthy as the restaurant version. It’s the perfect quick dinner when you’re in the mood for something healthy but full of flavor!

Why You’ll Love This Healthy Kung Pao Chicken Recipe

This Whole30 Kung Pao Chicken delivers all the bold, saucy flavor of takeout – without the soy, gluten, or MSG. Each serving packs 7g net carbs and plenty of lean protein, balanced with crisp veggies and a naturally sweet, spicy-salty sauce you’ll want to drizzle over everything. It’s an easy, flavorful recipe that fits right into my Whole30 Quick Meal Ideas, simple enough for weeknights, yet satisfying enough for the whole family!

I’ve always loved Chinese takeout as a comfort meal, especially Kung Pao Chicken on a Friday night, but it never sat well with me. That’s why I created this better-for-you version, one that captures all that saucy, spicy goodness using wholesome ingredients. The sauce is thickened naturally with arrowroot powder, sweetened with honey or monk fruit, and infused with umami from coconut aminos and sesame oil.

Serve it over cauliflower rice with a side of my Inside Out Egg Roll in a Bowl for a cozy takeout-style meal at home. And if you’re looking for more quick dinner ideas, don’t miss my 25 Simple Chicken Recipes collection for easy, family-approved meals you’ll make again and again.

Ingredients You’ll Need

Here’s what makes this kung pao chicken stir fry shine:

• Chicken breast: Lean protein that stays juicy when cooked right.
• Red bell peppers, onion, and zucchini: Add crunch, color, and natural sweetness.
• Cashews: A paleo-friendly swap for peanuts, they’re toasty, buttery, and satisfying.
• Dried red chili peppers: Bring the signature heat (add more or less to taste).
• Coconut aminos: A gluten-free alternative to soy sauce that keeps the flavor rich.
• Arrowroot powder: Thickens the sauce without cornstarch.
• Sesame oil, rice vinegar, and ginger: Build that bold, authentic kung pao flavor.
• Optional sweetener: A touch of honey or monk fruit rounds out the spice perfectly.

Every ingredient in this paleo kung pao chicken works together to create a dish that’s rich, flavorful, and totally clean eating approved!

How to Make Healthy Kung Pao Chicken

Step 1: Prep the Chicken. Toss your chicken chunks with arrowroot powder, salt, and pepper. This helps them crisp up beautifully in the pan.

Step 2: Make the Sauce. In a small bowl, whisk together the coconut aminos, rice vinegar, garlic, ginger, sesame oil, arrowroot, and a little water. Add your sweetener if using, and set it aside.

Step 3: Cook the Chicken. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 6–8 minutes. Remove from the pan and set aside.

Step 4: Sauté the Veggies. Add more oil if needed, then toss in your chopped bell peppers, onion, zucchini, garlic, and dried chili peppers. Stir-fry until the veggies are tender-crisp, about 4-5 minutes.

Step 5: Combine & Thicken. Return the chicken to the pan and pour in the sauce. Add the cashews and most of the green onions, stirring as the sauce thickens and coats everything in that glossy, spicy-sweet glaze.

Step 6: Serve & Garnish. Top with more cashews, sliced green onions, and a pinch of crushed red pepper flakes if you like a little extra heat. Serve over cauliflower rice or your favorite low-carb base.

If you love saucy skillet dinners, try my Easy Creamy Pepperoncini Chicken. It’s another flavorful Whole30 favorite.

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