Skip the takeout and make your own Gluten Free Kung Pao Chicken at home!
With the classic sticky sauce with a punch of heat thanks to dried chiles, this Kung Pao Chicken recipe pairs well wih rice or cauliflower rice.
When I first cooked up this Kung Pao Chicken recipe, it was just for fun based on what I had in my kitchen, without writing anything down.
But I snapped a picture and posted it on Instagram. The picture quickly became one of my most popular post!
From there, I obviously had to remake the recipe and take some proper pictures. And here we are!
Homemade takeout recipes are surprisingly fun. Honestly, meals like this were mystical to me as a kid.
Growing up in a Midwestern German-Russian home where throwing a bunch of canned contents into a pot was our standard week-night dinner, the wonderful sauces and meats we would indulge in at The Rice Bowl down the street seemed like masterful creations that I would always have to eat out to re-experience.
Luckily, I’ve learned a lot more about cooking as an adult. Especially since overhauling my life to eat mostly paleo and starting this blog, cooking is more of an adventure and I love learning new things.
I guess enthusiasm about cooking is a necessary prerequisite for a food blogger!
Back to the recipe.
If you’ve ever checked out my Honey Sesame Chicken recipe, you already know an inkling of how this recipe goes down.
Toss the chicken in arrowroot powder and pan-fry it. Add the sauce fixin’s and boil until the sauce thickens.
And that’s about it. See? It’s a lot easier than you may have thought.
Of course, I think any recipe tastes better if it’s presented nicely. So add some rice or cauliflower rice to a bowl and nestle some of the Kung Pao Chicken on the side. Garnish it with some extra sliced green onions and dig in!Print
- 4 tablespoons coconut aminos
- 3 tablespoons rice wine vinegar
- 1 tablespoon raw honey (optional)
- 4 teaspoons apple cider vinegar
- 3 tablespoons sesame oil
- 2 tablespoons arrowroot powder
- 1 ½ pound boneless, skinless chicken breasts, cubed
- 1 tablespoon extra virgin olive oil
- 12 dried red hot chiles, halved and seeded
- 5 scallions, white part only, thickly sliced
- 1 large clove garlic, thinly sliced
- 1 (½”) piece of ginger, peeled and minced
- ½ cup chopped cashews
- Combine coconut aminos, rice wine vinegar, honey (optional), apple cider vinegar, and sesame oil in a medium bowl. Set aside. In a separate bowl, toss the cubed chicken breasts in arrowroot powder until each piece of chicken is coated.
- Heat olive oil in a large skillet over medium high heat. Add the chicken and cook for approximately 4 minutes before flipping. Add the dried chiles, half of the scallions, garlic, and ginger. Cook for another 2-4 minutes. Pour in the coconut aminos mixture and stir to coat the chicken. Let the sauce boil and thicken for about 10 minutes, stirring occasionally, until it reaches your desired level of thickness. Remove from heat. Add the cashews and remaining scallions, stirring to coat.
- Serve over rice or cauliflower rice. Garnish with sliced scallions, if desired.
Keywords: Kung Pao Chicken