Healthy Recipe: Kung Pao Chicken

Healthy Kung Pao Chicken |

Today’s recipe for healthy Kung Pao Chicken was created for the P.F. Chang’s Recreation Round-Up hosted by the Paleo Parents.

Click here to check out all these awesome healthy Paleo Asian inspired options:

  • Mongolian Beef
  • Shrimp with Garlic Sauce
  • Lemon Chicken
  • Ginger Chicken with Broccoli
  • Lettuce Wraps
  • Mu Shu Pork
  • Asian Cauliflower Fried Rice
  • Pad Thai
  • Kung Pao Chicken

Click Here To Pin Healthy Kung Pao Chicken

Healthy Kung Pao Chicken |

Kung Pao Chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2-4 Servings



  1. Cut chicken thighs into bite size pieces.
  2. In a well-seasoned cast iron skillet or wok, over medium-high heat, cook thighs until lightly browned and cooked through.
  3. While thighs are cooking, in small bowl, whisk together sriracha sauce, coconut vinegar, coconut aminos and starch/water. Stir in crushed garlic, water chestnuts, cashews and onions (reserve a little for garnish).
  4. Add sauce to cooked chicken, mix to evenly coat and heat.
  5. Place in serving dish and garnish.


If you are using a well-seasoned cast iron skillet or wok, there is no need for any cooking oil. If you want to use oil to "fry" the chicken thighs, be sure to use one that is heat stable. Many Asian inspired recipes recommend sesame oil (mostly for the flavor) however, it is not stable above 350 degrees F. A healthier option, which would impart no flavor, is high-oleic sunflower oil, also labeled as "high-heat". Standard sunflower oil is high in linoleic acid, an omega-6 fat, which is damaged with heat. High-oleic sunflower oil, is at least 82% oleic acid, the same monounsaturated fat found in olive oil and lard, yes lard, while being extremely low in omega-6. It has a high smoke point, 460 degrees F, making it ideal for sauteing, frying and other high heat applications.

This wonderful dish is best alongside Asian cauliflower fried rice or steamed broccoli.

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  1. Karen says

    I made the Kung Pao Chicken last night and loved it. It was nice to try ingredients I’ve never heard of and that are a nice alternative and healthier for us. Even my daughter liked it. Thanks for the recipe.

  2. Maria Isais says

    This looks yummy. Could I sub coconut vinegar with apple cider vinegar? And the Coconut aminos with Bragg Liquid aminos

  3. jennifer says

    Thanks for this recipe, Vanessa! I made it a few weeks ago and, while we loved it, it was a tad spicy for us. I’m making it again tonight and cutting down the sriracha a bit…also I added a few drops of stevia and, this time, added a bit of grated ginger. Fantastic and easy recipe!

  4. Kate says

    Thank you for the recipe! Make it today and we all enjoyed it! Will try next time with lots of veggies and just make it a stir fry! The sauce was so yummy over Cauli Rice!

  5. says

    Thanks for the recipe. It was a bit sweet or maybe tangy for my taste, so I will reduce the coconut aminos next time. I think I’ll also add some ginger. This was very simple to make.


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