Whole30 Panda Express Kung Pao Chicken
Reimagine your favorite takeout classic with this Whole30 Panda Express Kung Pao Chicken! Bursting with bold flavors and wholesome ingredients, this recipe features tender chicken breast coated in arrowroot powder and stir-fried to perfection alongside crisp red bell peppers, zucchini, and celery. The dish is tossed in a savory sauce made from coconut aminos, ginger, garlic, and a touch of red pepper flakes for heat, all while remaining grain-free and soy-free. Crunchy cashews and fresh green onions add the perfect finishing touch to this quick 35-minute dinner that’s perfect for meal prep or a healthy weeknight feast. Satisfy your Chinese takeout cravings guilt-free with this easy, paleo-friendly, and Whole30-compliant kung pao chicken recipe!
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Ingredients
- 1 pound Chicken breast
- 2 tablespoons Arrowroot powder
- 1 cup Coconut aminos
- 2 tablespoons Rice vinegar
- 1 tablespoon Ginger paste
- 3 Garlic cloves, minced
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Sesame oil
- 1 Red bell pepper, diced
- 1 Zucchini, sliced
- 2 Celery stalks, sliced
- 3 Green onions, chopped
- 0.5 cup Cashews, unsalted
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
Directions
Step 1
Cut the chicken breast into bite-sized pieces. Toss the chicken pieces with arrowroot powder in a bowl to coat them evenly.
Step 2
In a separate bowl, mix coconut aminos, rice vinegar, ginger paste, minced garlic, red pepper flakes, and black pepper to prepare the sauce. Set aside.
Step 3
Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Once hot, add the chicken pieces in a single layer, cooking until golden and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set it aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the diced red bell pepper, sliced zucchini, and sliced celery. Stir-fry the vegetables for 3-4 minutes, until they are crisp-tender.
Step 5
Return the chicken to the skillet, and pour the sauce over the chicken and vegetables. Toss everything together to coat well in the sauce.
Step 6
Add the chopped green onions and cashews to the skillet. Stir well and cook for an additional 2 minutes until everything is heated through.
Step 7
Taste and add salt if needed, adjusting the seasoning to your preference. Serve hot and enjoy your Whole30-compliant Kung Pao Chicken!
Nutrition Facts
| Serving size | (1628.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1797.7 |
| Total Fat 77.7g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 19.6g | |
| Cholesterol 390.1mg | 0% |
| Sodium 6591.6mg | 0% |
| Total Carbohydrate 129.2g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 69.7g | |
| Protein 147.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 447.7mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 3775.8mg | 0% |
Source of Calories