Go Back
–+ servings
Print
Print

Spicy Healthy Kung Pao Chicken Recipe

Learn how to make Kung Pao chicken in just 15 minutes! This paleo, healthy Kung Pao chicken recipe is super easy and totally delicious.

Instructions

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

Chicken Marinade

  • 1 lb Boneless skinless chicken breast (cut into 1 inch pieces)
  • 2 tablespoons Fresh ginger (minced)
  • 4 cloves Garlic (minced)
  • 2 1/2 teaspoons Tapioca flour
  • 1 teaspoon Coconut aminos
  • 1 teaspoon White wine vinegar
  • 1 teaspoon Coconut sugar
  • 1 teaspoon Sea salt
  • 1 tablespoon Cold water

Sauce

  • 2 tablespoons Chicken broth (or beef broth)
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Coconut aminos
  • 1 teaspoon Sesame oil
  • 1 tablespoon White wine vinegar

Stir-Fry

  • 1 tablespoon Coconut oil
  • 1 tablespoon Sesame oil
  • 8 medium Dried chili peppers (snipped on the ends)
  • 1/2 teaspoon Sichuan peppercorns
  • 1 medium Red bell pepper (chopped into 1 inch squares)
  • 3/4 cups Unsalted roasted cashews
  • 1/2 cup Green onions (minced)
  • 1 teaspoon Coconut sugar
  • Cooked cauliflower rice or shredded cabbage (optional)
US Customary - Metric
  1. In a medium bowl toss the chicken with the marinade ingredients.
  2. In a small bowl whisk together the sauce ingredients.

  3. Heat a large wok or stainless steel skillet over high heat. Add the coconut oil to the wok along with the chili peppers and peppercorns. Stir-fry 15-20 seconds until the chilies start to smoke. Push to one side and add the chicken in a single layer to the wok. Let sear for about 1 minute until a nice golden crust forms on the chicken.

  4. Using a sturdy spatula stir-fry the chicken and chili mixture for 2 minutes longer.

  5. Place the tablespoon of sesame oil into the wok and add the bell peppers. Stir-fry another minute just until the pepper begins to soften. You don't want them mushy.

  6. Throw in the cashews and scallions and toss to combine. Add the teaspoon of coconut sugar and give the stir-fry a good toss for about 20 seconds.

  7. Serve hot with shredded cabbage, cauliflower rice, or by itself.

Recipe Notes

Serving Size: 1/2 entire recipe

Nutrition Information Per Serving

Calories: 389 | Fat: 23g | Total Carbs: 17g | Net Carbs: 15g | Fiber: 2g | Sugar: 5g | Protein: 29g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.