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Whole30 Kung Pao Chicken

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. 

  • Total Time: 25 minutes
  • Yield: 4-5 servings 1x



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
  • 56 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)


  1. Cut chicken breasts into 1-inch pieces and season with salt and black pepper.
  2. 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. 
  3. 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.
  4. Remove the chicken from the skillet and place in a bowl. Set to the side.
  5. 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. 
  6. Pour the sauce over the chicken and vegetables and stir together. Cook for another 2 to 3 minutes.
  7. Season with crushed red pepper flakes and sesame seeds.
  8. 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. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Entrees/Quick
  • Method: Stove-top
  • Cuisine: Asian, Whole30, GF


  • Serving Size: 1/5 of recipe
  • Calories: 418
  • Sugar: 3.2
  • Sodium: 408.2
  • Fat: 14
  • Carbohydrates: 10
  • Fiber: 3
  • Protein: 43.3

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