Whole30 Panda Express Kung Pao Chicken
Unlock the bold, sizzling flavors of your favorite takeout with this Whole30 Panda Express Kung Pao Chicken recipe—a healthier, homemade twist on the iconic dish. Packed with tender chicken breast coated in arrowroot powder for optimal texture, fresh veggies like bell peppers, zucchini, and celery, and a savory, spicy sauce made with coconut aminos, rice vinegar, ginger, and garlic, this dish delivers on all fronts without compromising your Whole30 goals. Toasty cashews and aromatic green onions add the perfect finishing touch to this skillet masterpiece, creating a meal that's not only gluten-free and soy-free, but also bursting with restaurant-style flavor. Ready in under 35 minutes, this recipe is a quick, wholesome dinner option that will have your family and guests coming back for seconds! Perfect for meal prep, it pairs beautifully with cauliflower rice or zoodles for a truly complete and crave-worthy meal.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Cut the chicken breast into bite-sized pieces. Toss the chicken pieces with arrowroot powder in a bowl to coat them evenly.
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.
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.
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.
Return the chicken to the skillet, and pour the sauce over the chicken and vegetables. Toss everything together to coat well in the sauce.
Add the chopped green onions and cashews to the skillet. Stir well and cook for an additional 2 minutes until everything is heated through.
Taste and add salt if needed, adjusting the seasoning to your preference. Serve hot and enjoy your Whole30-compliant Kung Pao Chicken!
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6592 mg | 287% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 69.7 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3776 mg | 80% | |
*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.
