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5 from 1 vote

Kung Pao Chicken

Savory, sweet, and full of ginger, garlic, and peppery flavors, this is a delicious and easy Asian-inspired weeknight favorite.
Course Main Course
Cuisine Chinese
Keyword asian, bell pepper, Chicken, chinese, dairy-free, dinner, easy, egg-free, lunch, main, nut-free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 3
Calories 359kcal
Author Jenny Ross

Ingredients

Chicken

  • 1 pound chicken thighs boneless and skinless, or chicken breast, cut into bite-size pieces
  • 3 tablespoons sake Chinese cooking wine, or dry Sherry, optional
  • 2 tablespoons gluten-free soy sauce or coconut aminos
  • 1/8 teaspoon baking soda

Sauce

  • 1/4 cup chicken stock
  • 1/4 cup plus 2 tablespoons low sodium gluten-free soy sauce or 1/3 cup coconut aminos
  • 4 tablespoons allulose or 1/2 tablespoon monk fruit, powdered, or several drops stevia glycerite, omit if using coconut aminos
  • 4 garlic cloves minced
  • 2 tablespoons Chinese black vinegar or balsamic vinegar
  • 2 teaspoons ginger fresh grated
  • 1 teaspoon gelatin

Vegetables

  • 2 teaspoons avocado oil divided
  • 1 red bell pepper cut into large dice
  • 1 green bell pepper cut into large dice
  • 1/2 yellow onion cut into large dice
  • 3 red chili peppers optional

To Finish

  • 1/4 cup peanuts roasted, optional, omit for nut-free
  • 2 green onions sliced thin

Instructions

  • Combine all chicken ingredients in a bowl and stir to coat evenly. Set aside for 15 minutes at room temperature or up to overnight refrigerated.
  • While the chicken marinates, stir together all the sauce ingredients and set aside.
  • Heat a large nonstick pan over medium-high heat. When hot, add half the oil and the bell peppers and onion. Cook on high heat until light charred, stirring occasionally, 5-10 minutes. Transfer to a plate and set aside.
  • Add the remaining half of the oil and the chicken, cooking in a single layer and stirring occasionally until cooked through, about 5-10 minutes total. Add the sauce and cook until reduced and thickened. Stir in the vegetables and chili peppers, if using. Off heat, sprinkle with peanuts and green onions.

Notes

Protein:Energy Quotient [calories]: 1.23
Nutrition without peanuts: Calories: 290 cal, Carbs: 11g, Fiber: 2g, Fat: 10g, Protein: 34g, Protein:Energy Quotient [calories]: 1.62

Nutrition

Calories: 359kcal | Carbohydrates: 13g | Protein: 37g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1642mg | Potassium: 768mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1506IU | Vitamin C: 88mg | Calcium: 60mg | Iron: 3mg