Whole30 Kung Pao Chicken (Keto + Paleo)

5 from 5 votes
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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!

Whole30 Kung Pao Chicken

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.

Whole30 Kung Pao Chicken (Keto + Paleo) Pin
Whole30 Kung Pao Chicken

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.

Whole30 Kung Pao Chicken

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
Kung Pao Chicken Ingredients

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

By: Ashley McCrary
5 from 5 votes
This Kung Pao Chicken dish is Whole30 and Gluten Free and is a must-have for all your Chinese takeout lovers. The chicken stir fry is drenched in the Kung Pao sauce will make you believe that healthy can truly tastes delicious. 
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 -5 servings


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)


  • 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!


  • 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. 


Serving: 1/5 of recipe | Calories: 418kcal | Carbohydrates: 10g | Protein: 43.3g | Fat: 14g | Sodium: 408.2mg | Fiber: 3g | Sugar: 3.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Recipe Rating


  1. 5 stars
    Made this dish for dinner tonight and had to sub the chili’s and chili flakes for franks hot sauce and it was still so fabulous! Thanks for the Amazing recipe!

  2. So good. I added 4 dried red chilis into the oil before adding the chicken. I also added Chinese 5 spice powder with salt and pepper and just added my veggies(zucchini, bok choy and yellow onions) into the browned chicken and let chicken cook longer with added veggies. I love arrowroot powder, it really thickens up the sauce nicely. No chicken broth so just used water as it’s only a couple of TBSP. Served with rice noodles for my son and husband but I didn’t need any noodles and neither does my waist! Thank you so much!!

  3. This was so delicious! My husband had two servings! I omitted the fish sauce (because I forgot to buy it and wasn’t sure what exactly to buy) but it was extremely tasty and guilt free!! Thank you!

  4. It was pretty good, but in our opinion it could stand to have the sauce doubled, at least.

    Next time, I know!

  5. Literally one of my FAVORITES! The Kung Pao Recipe is an absolute staple in my house! I cannot believe how yummy and flavorful this is! It’s so much healthier than take out, but it is absolutely just as flavorful! I simply cannot! 🤯

    1. Hi Toni,

      I am thrilled to hear your feedback. Creating meals to become a family favorite is what I love to do. People like you that let me know this is so gratifying. Thanks for your positive words. Happy eating!!!