Kung Pao Chicken (Keto + Paleo)

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