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.
Recipe Card
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Kung Pao Chicken (Keto + Paleo)
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.
Ingredients
Stir Fry
Kung Pao Sauce
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
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.
