This Kung Pao chicken tastes just like your favorite takeout, but with better-for-you ingredients!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
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
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!
Serving Size:6 to 8 servings
Keywords: healthy, whole30, low carb, gluten free, paleo, chicken, kung pao, chinese