All recipes
Chinese
Kung Pao Chicken (Peanut-Free)
Sweet-sour-hot with tingly Sichuan heat and toasted cashews carrying the classic crunch. Wok-hot in 12 minutes.
485Calories
41.1gProtein
39.6gNet carbs
4.8gFiber
15gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3 chicken breasts (450 g), diced
450 g
⅓ cup + 1 Tbsp (45 g) raw cashews
45 g
1½ bell peppers (200 g), diced
200 g
1 small zucchini (150 g), diced
150 g
4 green onions, whites and greens separated
40 g
3 cloves garlic
9 g
2 tsp (8 g) grated ginger
8 g
3 Tbsp (45 g) coconut aminos
45 g
4 tsp (20 g) rice vinegar
20 g
4 tsp (15 g) allulose
15 g
4 tsp (10 g) cornstarch
10 g
1¼ tsp (5 g) toasted sesame oil
5 g
6–10 dried red chilies + ½ tsp crushed Sichuan peppercorns (or black pepper + extra chili flakes)
4 g
1⅔ cups (300 g) cooked brown rice
300 g
oil spray
4 g
Method
- Toast the cashews in the dry wok until golden-freckled; set aside.
- Whisk the sauce: aminos, vinegar, allulose, cornstarch, and 3 Tbsp water.
- Sear the chicken hard in a misted wok until golden, ~5 minutes. Push aside; bloom the chilies, peppercorns, garlic, ginger, and onion whites for 30 seconds.
- Peppers and zucchini in, 90 seconds — they should stay snappy.
- Sauce in: it thickens in under a minute. Off heat, fold in the cashews, sesame oil, and onion greens. Serve over rice.
Nutrition facts
Per serving.
Calories485
Total fat15 g
Total carbohydrate49.4 g
Dietary fiber4.8 g
Allulose5 g
Net carbs39.6 g
Protein41.1 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
