Name: Whole30 Kung Pao Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-5 servings
Cuisine: Asian
Ingredients: 2 lbs chicken breast, cut into 1-inch chunks; 1 red bell pepper; 1 small 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; 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 xanthum 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)

Description

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.

Scale

Ingredients

Stir Fry

2 lbs chicken breast, cut into 1-inch chunks
1 red bell pepper
1 small 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

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 xanthum 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.

Category: Entrees/Quick
Method: Stove-top
Cuisine: Asian, Whole30, GF

Nutrition

Serving Size: 5 servings
Calories: 418
Sugar: 3.2
Sodium: 408.2
Fat: 14
Carbohydrates: 28
Fiber: 3
Protein: 43.3

Keywords: Whole30 Kung Pao Chicken, Whole30 Recipes, Gluten Free, Dairy Free, Paleo