Whole30 Kung Pao Chicken
Get ready to savor the bold, vibrant flavors of Whole30 Kung Pao Chicken—a wholesome twist on a Chinese-inspired classic that's packed with nutritious, clean ingredients and bursting with irresistible taste! Perfect for those following a Whole30 or Paleo lifestyle, this recipe features tender chicken breast marinated in coconut aminos and apple cider vinegar, stir-fried with crisp red bell peppers, zucchini, fragrant ginger, and garlic. Toasted cashews add a delightful crunch, while crushed red pepper flakes deliver just the right amount of heat. Cooked in sesame oil and free from added sugars, this dish is a quick and easy weeknight favorite that you can whip up in just 35 minutes. Serve it hot for a satisfying, veggie-loaded meal that's as healthy as it is delicious. Keywords: Whole30 Kung Pao Chicken recipe, Paleo dinner ideas, healthy Asian-inspired dinner, gluten-free stir-fry.
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Recipe Information
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
Instructions
Cut the chicken breast into 1-inch cubes.
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.
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.
In a small bowl, combine unsweetened rice vinegar and crushed red pepper flakes. Set aside.
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.
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.
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.
Meanwhile, toast the raw cashews in a small dry pan over medium heat for about 3 minutes, stirring frequently, until lightly golden and fragrant.
Add the toasted cashews to the chicken and vegetables. Season with salt and black pepper to taste.
Serve immediately, enjoying your Whole30 Kung Pao Chicken hot and full of flavor!
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5369 mg | 233% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 32.3 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2462 mg | 52% | |
*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.
