Whole30 Kung Pao Chicken

5 from 7 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 Time10

Cook Time20

Course: Entrees/Quick

Cuisine: Asian, GF, Whole30

Keyword: dairy-free, gluten-free, paleo, Whole30 Kung Pao Chicken, Whole30 Recipes

Method: Stove-top

Servings: servings

Author: Ashley McCrary

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