Kung Pao Chicken

This Whole30, paleo, keto & gluten free Kung Pao chicken is a game changer. So full of robust flavor!

Prep Time15

Cook Time20

Total Time35

Servings: people

Calories: 391kcal

Ingredients

Kung Pao Chicken

2 lb chicken breasts
2 Tablespoon olive or avocado oil
1 red bell pepper or substitute chili peppers (for a hot & spicy, more traditional flavor!)
1 cup cashews, raw & unsalted
2 green onions
1 teaspoons toasted sesame seeds
salt and pepper
2 small zucchini

Marinade

2 Tablespoon coconut aminos
1 teaspoons rice wine vinegar or substitute apple cider vinegar
1/2 teaspoons arrowroot powder

Sauce

2 medjool dates
1/4 cup coconut aminos
1/2 - 2 1/2 teaspoons hot sauce, depending on how spicy you'd like it
1 teaspoons rice wine vinegar or substitute apple cider vinegar
1/2 teaspoons arrowroot powder
2 cloves garlic
2 teaspoons ginger minced
2 teaspoons Sichuan peppercorns, toasted and ground into powder
1 teaspoons tomato paste

Instructions

Marinate the Chicken

Add all marinade ingredients together in a small bowl and whisk together.
Cut the chicken breasts into bite-sized pieces. Pat the chicken dry with a paper towel and place in a bowl. Pour the marinade over the chicken, gently mix, then cover and marinate for at least 30 minutes.

Make the Sauce

Add all ingredients to a blender and pulse until incorporated. Start with less hot sauce, taste the sauce to test how spicy it is, and add more if desired.

Prep the Veggies

Cut the red pepper into bite-sized slices. Slice the green onions, separating the white parts from the green. Spiralize the zucchini and set it aside.

Cook the Dish

Heat the oil in a large skillet over medium-high heat. Add the chicken to the hot skillet, stirring occasionally, and cook about 2-3 minutes.
Stir in the red pepper and whites of the green onion. Sauté, stirring occasionally, another 2-3 minutes.
Pour the sauce into the chicken, turning to coat. Bring it just to a simmer, then remove the pan from the heat.
Stir in the cashews (and zucchini, if you prefer it cooked a bit), and season to taste with salt and pepper, if desired. Sprinkle with sesame seeds and the green parts of the sliced onion. Serve over zucchini noodles or with cauliflower rice.

Notes

To make Keto Kung Pao Chicken, simply omit the dates and substitute a small amount of keto-friendly sweetener like Stevia or Monk Fruit sweetener to taste. Easy peasy!

Nutrition