Low Carb Kung Pao Chicken

If you’ve ever found yourself standing in front of the fridge, torn between ordering takeout or cooking something that’s actually good for you—this is the dish you’ve been waiting for. My version of Kung Pao Chicken keeps all the bold, fiery flavors you love but makes it totally doable for anyone eating Paleo, Whole30, or Keto.

And honestly? This is the kind of meal that makes you feel like a kitchen ninja. It’s full of flavor, quick to make, and tastes like your favorite Chinese takeout—just cleaner, lighter, and way more satisfying.

Why I Keep This Recipe on Repeat

I first made a version of this dish when I was deep in a Whole30 stretch and craving something bold. Everything I loved about Kung Pao was still there—the smoky chilies, that salty-sweet glaze, and the crunch from toasted cashews—but made with better ingredients that didn’t leave me feeling heavy or sluggish afterward.

Now it’s become one of my go-to weeknight stir-fries. Once you try this version, you’ll get why.

So, What Is Kung Pao Chicken?

Traditional Kung Pao Chicken is a Sichuan stir-fry dish made with cubed chicken, peanuts, dried red chilies, and a punchy soy-based sauce. The name comes from a Qing dynasty official, Ding Baozhen, whose title was “Kung Pao”—which basically means this dish has royal approval.

But unlike the heavily sauced, overly sweet versions you might get at the mall food court, real Kung Pao is all about balance. Each bite should be bold but not soggy. A little sweet, a little spicy, and just the right amount of heat that makes you reach for another bite.

In this paleo-friendly twist, I swap a few ingredients while keeping the flavors just as punchy.

Ingredients You’ll Need

Here’s what I use to make this clean and delicious version of Kung Pao Chicken at home. Nothing fancy—just simple pantry staples and a few Asian grocery store gems:

The Chicken Stir-Fry:

• Chicken thighs or breasts – Cut into small cubes. The smaller you go, the better the texture and flavor absorption.
• Cashews or pine nuts – A great swap for traditional peanuts, and they toast up beautifully.
• Garlic, ginger, scallions – The aromatic trifecta. Don’t skip these—they bring life to the dish.
• Chinese dried red chilies – Adds subtle heat and visual flair. I keep them whole so the spice stays manageable.
• Sichuan peppercorns – They give that signature tingling, mouth-numbing effect. You can use them whole or just to infuse oil.

The Sauce:

• Coconut aminos – My go-to swap for soy sauce. Adds depth and sweetness without any gluten or soy.
• Rice vinegar (or apple cider vinegar) – For that sharp little kick.
• Harissa paste – Not traditional, but hear me out—it adds spice, salt, and body to the sauce. A little goes a long way.
• Arrowroot powder – Helps the sauce cling to every bite of chicken in a silky way.

Sauce Talk: Harissa in Kung Pao?

It sounds wild, I know. But harissa works surprisingly well with coconut aminos—it deepens the flavor, adds a touch of heat, and thickens the sauce beautifully. Plus, it gives this dish that extra punch that makes it taste restaurant-level.

If you’re cooking for kids or spice-sensitive folks, feel free to swap in tomato paste for a milder version.

Sichuan Peppercorns: Yes or No?

I grew up watching my grandmother roast Sichuan peppercorns in a dry wok before adding them to her stir-fries, and that smell always takes me back. They’re not spicy like chilies, but they have this lemony zing and that numbing sensation—what we call ma la in Chinese cooking.

Here’s how I use them:

• If I want a milder flavor, I toast them in oil and remove them before cooking the rest.
• If I’m going all-in, I leave them in the dish—just like my grandmother did. They’re a bit bold, but I love the complexity they add.

Those Gorgeous Dried Red Chilies

You’ll often see these whole chilies tossed into Sichuan-style dishes. I use them mainly for aroma and presentation. They aren’t meant to be eaten whole (please don’t!)—they just hang out in the dish to infuse a subtle heat and color.

If you can’t find them, red bell peppers or a few chili flakes will do in a pinch.

How to Make This Paleo Kung Pao Chicken

This dish comes together FAST, so have everything chopped and ready before you fire up the stove.

1. Marinate & Prep the Chicken
   Cut your chicken into small cubes and toss it with a pinch of salt and a bit of coconut aminos. Let it sit while you prep everything else.
2. Sear the Chicken
   Heat avocado oil in a wok or large pan. Fry the chicken until golden brown and cooked through. Set aside.
3. Build the Flavor Base
   In the same pan, add a little more oil if needed. Sauté garlic, ginger, and scallions with Sichuan peppercorns and dried red chilies. Your kitchen will smell amazing right about now.
4. Add Chicken Back In
   Toss the cooked chicken back into the pan with the aromatics.
5. Sauce It Up
   Pour in the sauce mixture and stir-fry everything until the sauce thickens and coats each piece of chicken. Toss in your toasted cashews and give it a final mix.
6. Serve Hot
   Serve immediately over cauliflower rice or regular rice if you’re not doing Paleo. I usually add steamed broccoli or a quick cucumber salad on the side to round things out.

Tips for the Best Kung Pao at Home

• Prep first, cook fast – This is a high-heat stir-fry. You don’t want to be scrambling for garlic mid-sizzle.
• Don’t crowd the pan – Cook the chicken in batches if needed to keep that beautiful sear.
• Use a neutral oil with a high smoke point – Avocado oil or grapeseed oil works well here.
• Taste the sauce before adding it – Adjust salt, spice, or sweetness based on your personal preference.

Want It Less Spicy?

You’ve got options:

• Skip the Sichuan peppercorns and use a mix of black pepper + lemon zest instead.
• Swap harissa for tomato paste.
• Replace dried chilies with sliced red bell peppers for color without the heat.

It’ll still be incredibly tasty—just a gentler ride.

Final Thought

This Paleo Kung Pao Chicken has officially earned a spot in my weeknight dinner rotation. It’s quick, full of flavor, and so satisfying you won’t even miss the takeout menu.

Whether you’re cooking for one, two, or meal-prepping for the week, this dish will deliver every time. And the best part? You’ll feel good about what’s on your plate.

Also try these Low Carb Chicken recipes:-

• Low Carb Keto General Tso Chicken
• Low Carb Curry Chicken Salad
• Low Carb Crustless Chicken Pot Pie