This Healthy Kung Pao Chicken is a sticky, spicy, sweet and a better-for-you alternative to takeout that comes together in just a few simple steps.
Table of Contents
- This recipe is…
- Why You’ll Love This Kung Pao Chicken Recipe
- Kung Pao Chicken Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Kung Pao Chicken
- Kung Pao Chicken Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Healthier Takeout Favorites
- Healthy Kung Pao Chicken Recipe
This recipe is…
Let’s have a quick, honest conversation about Chinese takeout. There are times when it sounds like a REALLY good idea to me! These times are usually when I’m exhausted after a long day, tired of the food I’ve been eating, and really looking forward to at least one easy button. To sweeten the deal even further, a takeout menu means that everyone gets to order exactly what they want! I know that I’ll soon have a room of happy campers …at least, at first. Then, the next morning, the Chinese takeout regret starts to set in. Mine usually takes the form of a bloated belly and slight headache (I’m extremely sensitive to wheat gluten and especially sensitive to MSG).
While sifting through my baggiest shirts and most flowy dresses, battling my headache with peppermint oil, I think, “dang you delicious Chinese takeout!” My family LOVES Chinese food and, as a compromise, I resolved to design easy homemade versions of our favorites. EASY is important because, we usually want Chinese food when we also DON’T want to spend a lot of time/energy in the kitchen.
This healthy Kung Pao Chicken ticks that easy box because it comes together in NO TIME, with just a few simple steps. Seriously! I also bet you have most of the ingredients already on hand. The recipe starts off with cubed chicken sitting in a simple marinade of coconut aminos, red wine vinegar, a dash of fish sauce, lime juice, and sea salt. Let the chicken infuse with the flavors while you get to work on the “pao” of the Paleo Kung Pao Chicken. (The “pao” is derived from some dried red chili peppers cooked in oil.)
Because we’re dealing with high heat, I recommend either avocado oil or ghee. Once the peppers are slightly browned, transfer them to a separate bowl and get started on searing your chicken! The dish will be finished as soon as the chicken is finished cooking.
The size of the batch you’re making will decide how long it takes to finish dinner. I LOVE leftovers (especially Chinese food leftovers), so I like to make this dish with about 3 to 4 pounds of chicken (took me a grand total of 15 minutes). Fresh garlic is added to the saute, additional oil is drizzled in as needed, and the chicken cooks quickly. Once all batches are finished (it’s important to work in batches so that you get a good sear on the chicken, vs. steam them), toss all cooked pieces back in the pan and stir with the final ingredients (including honey and sesame oil).
If you’re looking for more healthy versions of takeout favorites, try our Paleo Mongolian Beef, Cashew Chicken, Thai Curry Chicken Soup, and Chicken Tikka Masala.
Why You’ll Love This Kung Pao Chicken Recipe
- A better-for-you version of a classic Chinese favorite
- Hits the 3 “S’s” (sticky, spicy, and sweet!)
- Just 10 minutes of prep + 30 minutes of cook time
Kung Pao Chicken Recipe Ingredients
Here’s everything you’ll need to cook up a 4-serving batch of our kung pao chicken. Find ingredient notes (including substitutions and swaps) below.
- Chicken – 1 1/2 pounds chicken breast
- Coconut aminos – 1/2 cup coconut aminos
- Lime juice – 2 tablespoons lime juice
- Red wine vinegar – 2 tablespoons red wine vinegar
- Fish sauce – 1 teaspoon fish sauce
- Salt – 1/2 teaspoon sea salt
- Avocado oil – 2 to 4 tablespoons avocado oil (or ghee)
- Dried chiles – 8 to 10 dried red chili peppers
- Garlic – 4 cloves garlic
- Honey – 2 tablespoons honey (omit for Whole 30 and low carb)
- Sesame oil – 1/2 teaspoon sesame oil
- Peanuts – 1/4 cup peanuts omit (sub cashews for Whole 30 and Paleo)
- Green onions – 1/4 cup chopped green onions
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here’s how to tweak this recipe to your liking:
- Swap your chicken – If you’d like, you could use 1 ½ pounds of cubed chicken thighs instead of breasts. (Of course, you just want to make sure the chicken is completely cooked through: thighs will take longer to cook than breasts.)
- Sesame seeds – If you have them on hand, add some extra crunch to this recipe with black or white sesame seeds that will play off the flavor of the toasted seame oil.
How to Make Kung Pao Chicken
Here’s how this recipe comes together in just 4 easy steps!
Step 1: Place the chicken in a large bowl and stir with the rest of the marinade ingredients. Let sit for at least 10 minutes.
Step 2: In a large saute or frying pan, heat 2 tablespoons of the oil over high heat. Add the chili peppers and saute for 2 to 3 minutes, or until fragrant. Move the peppers to a separate bowl with a slotted spoon and set aside.
Step 3: Spoon the chicken pieces (discarding the marinade) into the hot pan, working in batches so that no two pieces touch each other. Add the garlic and sear the chicken on 2 to 3 sides until just slightly browned, for about 3 minutes. Spoon the finished chicken to a separate bowl and repeat for the rest of the batch. If needed, add more oil to the pan to continue cooking.
Step 4: Once the chicken is finished, return the whole cooked batch back to the pan with the chili peppers. Add the honey, sesame oil, peanuts, and green onions. Stir to combine, taste for any additional seasoning, and enjoy!
Kung Pao Chicken Recipe Tips
Add some peanuts – Though NOT strict Paleo, I liked to add a handful of peanuts (to keep the dish as true as possible) and serve it next to a spoon of white rice. (For more information on why I choose white rice over brown rice, check out this post.)
Double up – Just like with takeout, having extra is always a good idea. So you may want to double this recipe, cooking the chicken in batches as directed in the recipe.
Opt for a high-heat oil – Since this recipe is cooked over high heat, we recommend either avocado oil or ghee.
How to Serve
Serve the chicken next to a heaping spoonful of white rice, garnished with extra nuts and green onions if you’d like.
How to Store and Reheat
Store the chicken for up to 4 days and reheat in the microwave until warmed through.
Frequently Asked Questions
To make this classic takeout favorite, tender chicken and dried chiles gets stir-fried in a wok or skillet over high heat, then tossed in a sweet-and-savory sauce and topped with roasted peanuts.
While both takeout favorites are similar, the major difference between these two chicken dishes is that kung pao chicken is stir-fried, while general tso’s is deep fried.
More Healthier Takeout Favorites
If you tried this recipe for Healthy Kung Pao Chicken, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Healthy Kung Pao Chicken
Ingredients
For the marinade:
- 1 1/2 pounds chicken breast, cut into 1/2 inch cubes
- 1/2 cup coconut aminos
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon fish sauce
- 1/2 teaspoon sea salt
To cook and finish the dish:
- 2 to 4 tablespoons avocado oil or ghee, add more as needed to finish cooing
- 8 to 10 dried chili peppers
- 4 cloves garlic, minced
- 2 tablespoons honey, omit for Whole 30 and low carb
- 1/2 teaspoon sesame oil
- 1/4 cup peanuts, omit or sub cashews for Whole 30 and Paleo
- 1/4 cup chopped green onion
Instructions
- Place the chicken in a large bowl and stir with the rest of the marinade ingredients. Let sit for at least 10 minutes.
- In a large saute or frying pan, heat 2 tablespoons of the oil over high heat. Add the chili peppers and saute for 2 to 3 minutes, or until fragrant. Move the peppers to a separate bowl with a slotted spoon and set aside.
- Spoon the chicken pieces (discarding the marinade) into the hot pan, working in batches so that no two pieces touch each other. Add the garlic and sear the chicken on 2 to 3 sides until just slightly browned, for about 3 minutes. Spoon the finished chicken to a separate bowl and repeat for the rest of the batch. If needed, add more oil to the pan to continue cooking.
- Once the chicken is finished, return the whole cooked batch back to the pan with the chili peppers. Add the honey, sesame oil, peanuts, and green onions. Stir to combine, taste for any additional seasoning, and enjoy!
Nutrition
Hi, I’m wondering about the spice level on this dish. I’m thinking I can omit the chili peppers, but I also don’t want to lose flavor. Any tips?
OMG, this was amazing. I made this Friday evening, and I’m still talking about it. It was super easy. I went to an Asian market and got a big bag of the chilies (they didn’t have small bag) so I’ll be making this regularly. Super simple.
We are so glad to hear that, Thera! Thank you for taking the time to share with us. -Team FF
anyone try this in an INSTANT POT?? thanks!
We haven’t tried that, but would be a good experiment! We’ll add it to our list! -Melissa
I love this recipe! I’ve made it 3 times now (4th tonight), it’s super easy and delicious! To get extra veggies in I serve mine over green beans or cauliflower rice!
Made this tonight. Amazingly yummy. The whole family loved it. Thank you!!
So glad you enjoyed it!
This recipe is incredible. It cooks quickly, tastes amazing, and is down right comforting. I can’t wait for more of your takes on take out food like orange chicken or sweet and sour chicken. I just can’t say enough how yummy this recipe is, really great job on this one!
I’m so glad you like it, Erica!!
What is coconut aminos?
Hey Cassy! Super excited to make this. Do you happen to know about how many pounds 4 large chicken breasts would be?
Looks so yummy!! Is it 8 to 10 dried peppers? Thanks!
Yes! Just made the correction 🙂