Whole30 Kung Pao Chicken (Keto + Paleo)
Published May 19, 2020 Updated Oct 03, 2025
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My new favorite Whole30 Kung Pao Chicken will literally blow your mind. The flavor is out of this world and to make it even better, it is Whole30, Keto, Paleo along with gluten and dairy free. It doesn’t get much better than that!
Chinese takeout is something that soothes my soul. I used to love grabbing carryout on a Friday night. I LOVED IT. However, most take out meals are full of MSG and gluten, which isn’t something that agrees with my tummy. I am so glad I was able to create a Chinese dish that tastes just as good as takeout.
This dish is a little spicy and you can tone it down by how many red peppers you add. We are big fans of spice, so I add around 6 or 7. I usually don’t sit and eat these peppers by themselves, but they do add a ton of flavor to this recipe.
What you will need for this Whole30 Kung Pao Chicken:
Below is breakdown of the process for cooking this dish. In my opinion, it tastes so better to cook the chicken and veggies separately, then tossing it all together in the sauce at the end. It is also important to make sure to drain the juice while cooking the chicken. This will ensure you get a crisp on the chicken. In conclusion, this Kung Pao Chicken is so simple to make and can be done and on the dinner table in 20 minutes or less.
Whole30 Kung Pao Chicken
Ingredients
Chicken and Vegtables
- 2 lbs chicken breasts cut into 1-inch chunks
- 2 tbsp olive oil
- 1 1/2 tbsp arrowroot powder or sub cornstarch if not paleo
- 2 red bell pepper chopped into bite-size pieces or chunks
- ½ yellow onion halved and then thinly slice
- 2 garlic cloves finley minced
- 1 medium zucchini quartered and sliced
- 4 dried red chili peppers adjust to heat preference
- ¼ cup raw cashews
- 4-5 green onions sliced
- Salt and black pepper to taste
- Garnish: Additional chopped or halved cashews green onions, and crushed red pepper flakes
Kung Pao Sauce
- 1/3 cup coconut aminos or tamari
- 1 teaspoon arrowroot or sub cornstarch if not paleo
- 2 tablespoons rice vinegar
- 2 garlic cloves minced
- 1/4 cup chicken broth
- ½ tsp ground ginger or 1 tsp fresh grated for more punch
- 2 teaspoons toasted sesame oil
- 2 tbsp water
- Optional Sweetener:
- 1 –2 tsp monk fruit for keto or 2 tsps honey or maple syrup for paleo (for photos use honey)
Instructions
- Prep the Chicken: In a bowl, toss chicken chunks with arrowroot powder, salt, and pepper. Set aside.
- Make the Sauce: In a small bowl, whisk together coconut aminos, arrowroot powder, rice vinegar, minced garlic, chicken broth, ginger, sesame oil, water, and sweetener (if using). Set aside.
- Cook the Chicken: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken and cook for 6–8 minutes, until browned and cooked through. Remove from the pan and set aside.
- Sauté Veggies: Add the remaining 1 tbsp olive oil to the pan. Add bell peppers, onion, zucchini, garlic, and dried chili peppers. Cook for 4–5 minutes, stirring often, until veggies are just tender.
- Add Chicken & Sauce: Return the cooked chicken to the pan. Pour in the sauce and add cashews and most of the green onions. Stir everything together and cook for 2–3 more minutes, until the sauce thickens and coats everything.
- Serve & Garnish: Serve over cauliflower rice if desired. Garnish with extra green onions, chopped cashews, and crushed red pepper flakes if desired.
Notes
- If the sauce doesn’t thicken, add a little more xanthum gum or arrowroot flour.
- Store in the fridge for 4-5 days in a air-tight container.
- Only 7 NET carbs per serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight – I’ve had it saved forever! It was delicious but I should not have doubled the sauce. Did so based on another comment and my husband and and I are saucy people. With doubled xanathan gum it was too gummy (but still tasty). Added a splash of fresh lime at the end. Very good recipe!
This was simply amazing. I doubled the sauce and veggies, added some garlic chili oil, and used probably 10 peppers. My husband and I both loved this. Can’t wait to make it again. Thanks for this great recipe!
I’m so happy you loved it! Your personal twist sounds absolutely delicious!