Whole30 Kung Pao Chicken (Keto + Paleo)
Published May 19, 2020 Updated Jul 11, 2023
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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:
- Chicken breast, diced
- Zucchini
- Red Bell Pepper
- Yellow onion
- Cashews
- Green Onions
- Red Chili Peppers
- Coconut Aminos
- Rice Vinegar
- Fish Sauce
- Garlic and Ginger
- Xanthum Gum
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
Stir Fry
- 2 lbs chicken breast cut into 1-inch chunks
- 1 red bell pepper
- 1/2 yellow onion chopped
- 1 medium zucchini diced into fourths
- 5-6 dried red chili peppers
- 1/4 cup cashews
- 3 green scallions
- 2 tbsp olive oil
- Garnish with a few cashews chopped
Kung Pao Sauce
- 1/4 cup coconut aminos
- 1/2 tsp fish sauce
- 1 tbsp rice vinegar
- 2 garlic gloves minced
- 1/2 tsp ground ginger
- 2 1/2 tbsp chicken broth
- 1/2 tsp xanthun gum dissolved in 1 tbsp. water (OR use 1 tsp arrowroot powder)
- 2 1/2 tsp sesame seed oil
- OPTIONAL: 1-2 teaspoon granulated Monk Fruit sweetener for Keto OR honey for Paleo (This option is not Whole30)
Instructions
- Cut chicken breasts into 1-inch pieces and season with salt and black pepper.
- Combine all the ingredients for the Kung Pao Sauce and whisk together in a small sauce pan. Bring to a light boil over medium/high heat. Remove and set to the side.
- In a large skillet or wok, add in the olive oil along with the diced chicken breast. Sauté over medium-high heat for 7-8 minutes. Be sure to drain any liquid as the chicken cooks. This will ensure that it browns properly.
- Remove the chicken from the skillet and place in a bowl. Set to the side.
- Transfer the red bell pepper chunks, red chili peppers, cashews, zucchini, and scallions to the skillet and stir. Cook for 4-5 minutes or until veggies are tender.
- Pour the sauce over the chicken and vegetables and stir together. Cook for another 2 to 3 minutes.
- Season with crushed red pepper flakes and sesame seeds.
- Serve cauliflower rice and enjoy!
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.
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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!