Description
This Healthy Kung Pao Chicken recipe offers a flavorful and nutritious take on the classic Chinese dish, perfect for Whole30, Paleo, and Keto diets. Featuring tender chicken, fresh vegetables, and a savory, tangy sauce made with coconut aminos and natural thickeners, this dish is both satisfying and diet-friendly. Quick to prepare and cook, it makes an excellent low-carb meal that can be enjoyed over cauliflower rice.
Ingredients
Chicken and Vegetables
- 2 lbs chicken breasts, cut into 1-inch chunks
- 2 tbsp olive oil
- 1 1/2 tbsp arrowroot powder (or cornstarch if not paleo)
- 2 red bell peppers, chopped into bite-size pieces
- ½ yellow onion, halved and thinly sliced
- 2 garlic cloves, finely 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 powder (or cornstarch if not paleo)
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- ¼ cup chicken broth
- ½ tsp ground ginger (or 1 tsp fresh grated ginger for more punch)
- 2 teaspoons toasted sesame oil
- 2 tbsp water
- Optional Sweetener: 1–2 tsp monk fruit (for keto) or 2 tsp honey or maple syrup (for paleo; honey used in photos)
Instructions
- Prep the Chicken: In a bowl, toss the chicken chunks with arrowroot powder, salt, and black pepper until evenly coated. Set aside to marinate briefly.
- Make the Sauce: In a small bowl, whisk together coconut aminos, arrowroot powder, rice vinegar, minced garlic, chicken broth, ground or fresh grated ginger, toasted sesame oil, water, and the optional sweetener if using. Set this sauce mixture aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until they are browned on all sides and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pan. Add the chopped red bell peppers, sliced yellow onion, zucchini, minced garlic, and dried red chili peppers. Cook for 4 to 5 minutes, stirring often, until the vegetables are just tender but still crisp.
- Add Chicken & Sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the prepared Kung Pao sauce, then add the raw cashews and most of the sliced green onions. Stir everything together and cook for an additional 2 to 3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
- Serve & Garnish: Serve the Kung Pao Chicken hot over cauliflower rice if desired. Garnish with extra green onions, chopped or halved cashews, and crushed red pepper flakes for added flavor and texture.
Notes
- If the sauce does not thicken to your liking, add a little more arrowroot powder or xanthan gum to help it thicken.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- This recipe contains only about 7 net carbs per serving, making it excellent for low-carb and keto diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese-inspired
