Delicious Kung Pao Chicken made Paleo, gluten-free, Whole30, and Keto! Juicy chicken stir-fried with loads of ginger, garlic, and Sichuan flower peppercorns in a chili bean paste-inspired sauce. A scrumptious meal that's healthy and satisfying.
1: Dice chicken into small bite sizes and marinate for 10-15 mins in the fridge.
2: Prepare aromatics and stir-fry sauce while marinating.
3: Preheat a large skillet over medium-high heat and add 1 to 1 ½ tbsp cooking oil.
4: Add marinated chicken to the skillet in a single layer and pan-fry until golden brown and about ¾ cooked through. Set aside.
5: In the same skillet, add 1 to 1 ½ tbsp more cooking oil and add aromatics. Season with a small pinch of salt and sauté until fragrant (about 8-10 seconds).
6: Add the stir-fry sauce and quickly coat the aromatics.
7: Return the chicken to the skillet and coat with the sauce, stir-frying until fully cooked.
8: Serve hot immediately, topped with chopped green scallions and sesame oil if desired.
