Kung Pao Chicken
Juicy chicken stir-fried with dried chiles, crunchy peanuts and crisp vegetables in a glossy, tangy-sweet sauce, with a gentle tingle from Sichuan pepper.
Nutrition per serving
about 1¼ cups- Net carbs
- 5.9g
- Calories
- 372kcal
- Protein
- 39g
- Fat
- 20g
- Total carbs
- 12 g
- Fiber
- 3.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Kung pao shrimp: Plump shrimp take the place of chicken and cook in about 3 minutes.
- Stir-fry the shrimp 1–2 minutes per side, just until pink and opaque, then set aside and continue with the chiles and vegetables.
Nut-free (pumpkin seeds): Toasted pumpkin seeds replace the peanuts, keeping the crunch and making the dish safe for peanut and tree-nut allergies.
- Toast the pumpkin seeds in the dry wok for 2–3 minutes, until they start to pop, before you cook the chicken. Stir them in at the end as you would the peanuts.
Vegetarian (tofu): Crisp, golden cubes of extra-firm tofu in the same spicy, tangy sauce, with vegetable broth for a meat-free dish.
- Press the tofu for 20 minutes, toss with the tamari, and pan-fry in the extra oil over medium-high heat 8–10 minutes, turning, until crisp on most sides. Set aside and continue as written.
- Chicken
- Sauce
- Stir-fry
- Chicken
- Sauce
- Stir-fry
- Chicken
- Sauce
- Stir-fry
- Chicken
- Sauce
- Stir-fry
- Also add
Estimated cost $11.47 for 4 servings ($2.87 each) · how we estimate
Instructions
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Toss the chicken with 1 tbsp tamari and set aside while you prep.
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Whisk the 2 tbsp tamari, rice vinegar, allulose, broth and sesame oil. Sprinkle in the xanthan gum while whisking hard so it doesn’t clump.
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Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil and the chicken in a single layer; let it brown undisturbed 2 minutes, then stir-fry 2–3 minutes more, until cooked through (165°F/74°C). Transfer to a plate.
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Lower the heat to medium and add the remaining oil, the chiles and Sichuan pepper. Stir 30–60 seconds, until the chiles darken and smell toasty. Don’t let them blacken, or they turn bitter.
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Raise the heat to high. Add the celery, bell pepper and zucchini and stir-fry 2–3 minutes, until crisp-tender. Add the garlic, ginger and green onion whites and cook 30 seconds.
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Return the chicken, pour in the sauce and toss 1 minute, until glossy. Stir in the peanuts and green onion tops and serve over cauliflower rice.
Tips for success
-
Sichuan peppercorns give kung pao its signature tingle. Toast them in a dry pan for a minute before grinding. Black pepper works but tastes different. - The dried chiles are mostly for aroma. Eat around them unless you love heat.
- Chinkiang black vinegar is traditional and adds depth, but it contains some sugar, so use about 1 tbsp of it in place of 1 tbsp of the rice vinegar.
Nice to have, not needed
- A wok makes stir-frying easier — a large skillet works if you cook the chicken in batches.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Reheat in a hot skillet 2–3 minutes or microwave 1½–2 minutes, then stir in fresh peanuts.
Prep tip: Pack the peanuts separately and add them after reheating so they stay crunchy.
Refrigerate up to 4 days. Reheat in a hot skillet for 2–3 minutes. The peanuts soften a little, so add fresh ones to serve if you like.
Variations
3 variations, each with its own ingredients and macrosKung pao shrimp
ProteinPlump shrimp take the place of chicken and cook in about 3 minutes.
- boneless skinless chicken thighs → large shrimp
5.9 g net · 311 kcal · 40 g protein · 14 g fat · ≈$5.12 per serving (same net carbs as the original)
Nut-free (pumpkin seeds)
DietToasted pumpkin seeds replace the peanuts, keeping the crunch and making the dish safe for peanut and tree-nut allergies.
- roasted unsalted peanuts → pumpkin seeds (pepitas)
5.6 g net · 366 kcal · 39 g protein · 20 g fat · ≈$2.95 per serving (−0.3 g net carbs vs the original)
Vegetarian (tofu)
ProteinCrisp, golden cubes of extra-firm tofu in the same spicy, tangy sauce, with vegetable broth for a meat-free dish.
- boneless skinless chicken thighs → extra-firm tofu (14 oz / 397 g each)
- chicken broth → vegetable broth
- + 2 tbsp extra avocado oil
6.9 g net · 514 kcal · 40 g protein · 37 g fat · ≈$2.76 per serving (+1 g net carbs vs the original)
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