Healthy Kung Pao Chicken

Name: Healthy Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 3 Tbsp white wine; 1 Tbsp Coconut aminos; 1 Tbsp avocado oil; 2 Tbsp tapioca flour; 1/2 tsp sea salt; 2 Tbsp Coconut aminos; 1 Tbsp Sriracha; 2 Tbsp rice vinegar; 1 Tbsp pure maple syrup; 1 Tbsp sesame oil; 4 cloves garlic; 4 stalks green onion; 1/2 red bell pepper; 1 red Thai chili; 1 8-oz can water chestnuts, drained; 1/2 cup raw cashews

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
319 kcal
Course
Main Course
Cuisine
American

Healthy Kung Pao Chicken

Tyler Espinosa

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Healthy Kung Pao Chicken made gluten-free, soy-free and refined sugar-free for a tasty Chinese stir fry.

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Ingredients

Servings

For the Marinade:

1 1/2 lbs boneless skinless chicken breasts chopped into bite-sized pieces
3 Tbsp white wine
1 Tbsp Coconut aminos or liquid aminos or soy sauce
1 Tbsp avocado oil
2 Tbsp tapioca flour
1/2 tsp sea salt

For the Sauce:

2 Tbsp Coconut aminos
1 Tbsp Sriracha more/less to taste
2 Tbsp rice vinegar or cider vinegar
1 Tbsp pure maple syrup

For the Stir Fry

1 Tbsp sesame oil
4 cloves garlic minced
4 stalks green onion chopped
1/2 red bell pepper cored and chopped
1 red Thai chili sliced, optional
1 8-oz can water chestnuts, drained
1/2 cup raw cashews or peanuts

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Instructions

Marinate the Chicken:

Add the white wine, coconut aminos (or liquid aminos), and avocado oil to a mixing bowl and stir together to combine. Add in the chicken and stir well. Add the tapioca flour and sea salt and stir well. Allow the chicken to marinate while you make the sauce and chop the vegetables. Stir it occasionally.

Make the Sauce:

Add the ingredients for the sauce to a bowl or measuring cup and stir to combine. Set aside until ready to use.

Cook the Chicken:

Add 1 tablespoon of sesame oil to a large non-stick skillet and add half of the chicken, creating one layer of chicken. This allows the chicken to brown up nicely for a good crisp. Cook chicken 2 to 3 minutes until browned, then transfer to a plate and repeat with remaining chicken. Transfer the rest of the chicken to the plate and add 1 tablespoon more of sesame oil or avocado oil to the skillet.

Make the Stir Fry:

Add the bell pepper, green onion, and garlic (and chili if using) to the skillet and cook, stirring occasionally until very fragrant, about 3 minutes. Transfer the chicken back into the skillet and continue cooking until everything appears golden-brown and cooked through, about 5 minutes.
Add the sauce to the skillet and bring to a full boil. Stir in the cashews and water chestnuts Stir continuously until everything is well combined and the sauce is thick and sticky, about 2 minutes.
Serve Kung Pao Chicken with choice of cauliflower rice or regular steamed white or brown rice.