Kung Pao Chicken – This popular takeout recipe is made healthier with the same classic taste as your local Chinese restaurant.
Yields 4 servings
Kung Pao Chicken - an easy ONE PAN stir fry for busy weeknights. Best of all, this popular takeout favorite is lightened up with the same classic sweet & spicy flavors as your local Chinese restaurant.
10 minPrep Time
10 minCook Time
20 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
3/4 lb chicken breasts, cut into 1 inch pieces
sea salt and black pepper as needed
1 tablespoon cornstarch (or arrowroot starch)
1 tablespoon coconut oil (or olive oil)
3-4 tablespoon olive oil or avocado oil
1 red bell pepper, chopped into bite-sized pieces
1 zucchini, chopped into halves
**2 - 3 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE)
2/3 cup roasted cashews (or roasted peanuts)
Sesame seeds and chopped green onions, for garnish (optional)
Sauce
6 tablespoons gluten free tamari (or low sodium-soy sauce or coconut aminos for paleo version)
1 tablespoon hoisin sauce (use gluten free if necessary or make your own paleo
2 tablespoons honey (use raw for paleo or coconut sugar)
2 1/2 tablespoons cornstarch (or arrowroot starch)
1/4 - 1/2 teaspoon red pepper chili flakes (to taste)
1/2 teaspoon fresh minced ginger
2 cloves garlic, minced
1/2 cup water, plus more as needed to thin out sauce
For meal prep
Cooked rice, quinoa or noodles
Lunch containers
Instructions
- In a medium bowl, combine all the ingredients for the sauce. Set aside.
- Season chicken with salt, pepper, cornstarch and 1 tablespoon of sauce/marinade.
- Add oil to a wok or a large non-stick skillet over medium-high heat.
- Add the chicken and stir-fry for 5-6 minutes, or until the chicken is starting to brown.
- Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and allow sauce to bubble and thicken. Season with salt, pepper or additional red pepper chili flakes as needed.
- Remove from heat and serve warm on a large platter or over zoodles, cauliflower rice(paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.
- For meal prep
- Cook rice and divide evenly into lunch containers. Add cashew chicken, cover and store in fridge for up to 4 days.
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