Whole30 Kung Pao Chicken

Savor a healthier take on a takeout classic with this Whole30 Kung Pao Chicken—a flavorful, gluten-free, and soy-free recipe that’s perfect for your clean eating goals. This dish combines tender, marinated chicken breast with vibrant red bell peppers, zucchini, and crisp green onions, all stir-fried in a savory sauce made with coconut aminos, apple cider vinegar, and a touch of crushed red pepper for subtle heat. Toasted cashews add a delightful crunch, while fresh ginger and garlic infuse each bite with bold, aromatic flavors. Ready in just 35 minutes, this wholesome dish is a quick and satisfying dinner option that’s sure to please the whole family. Ideal for Whole30, paleo, and low-carb lifestyles, this kung pao chicken is a guilt-free way to enjoy your favorite Asian-inspired cuisine!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 0.25 cup coconut aminos
• 2 tablespoons apple cider vinegar
• 2 tablespoons arrowroot powder
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 1 red bell pepper
• 2 stalks green onions
• 1 tablespoon unsweetened rice vinegar
• 0.5 teaspoon crushed red pepper flakes
• 0.5 cup raw cashews
• 2 tablespoons sesame oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 zucchini

Directions

Step 1

Cut the chicken breast into 1-inch cubes.

Step 2

In a bowl, mix coconut aminos, apple cider vinegar, and arrowroot powder. Add the chicken cubes, toss to coat, and let marinate for at least 15 minutes.

Step 3

While the chicken is marinating, peel and finely grate the fresh ginger and mince the garlic cloves. Slice the red bell pepper into thin strips and chop the green onions into 1-inch pieces. Slice the zucchini into half-moons.

Step 4

In a small bowl, combine unsweetened rice vinegar and crushed red pepper flakes. Set aside.

Step 5

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of sesame oil. Add ginger, garlic, red bell pepper, zucchini, and green onions. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 7

Return the chicken to the skillet. Add the rice vinegar and crushed red pepper mixture. Stir well to combine, and continue to cook for another 2 minutes.

Step 8

Meanwhile, toast the raw cashews in a small dry pan over medium heat for about 3 minutes, stirring frequently, until lightly golden and fragrant.

Step 9

Add the toasted cashews to the chicken and vegetables. Season with salt and black pepper to taste.

Step 10

Serve immediately, enjoying your Whole30 Kung Pao Chicken hot and full of flavor!

Nutrition Facts

Serving size	(994.6g)

Amount per serving	% Daily Value*
Calories	1460.6

Total Fat 69.9g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 14.0g
Cholesterol 390.1mg	0%
Sodium 5368.6mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 7.6g	0%
Total Sugars 32.3g
Protein 141.7g	0%

Vitamin D 0IU	0%
Calcium 161.4mg	0%
Iron 8.2mg	0%
Potassium 2462.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 38.4%

Carbs: 18.9%