30-Minute Kung Pao Chicken
A Chinese-inspired stir-fry featuring tender chicken thighs in a savory-sweet sauce with crisp bell peppers and roasted peanuts. The sauce combines tamari, rice vinegar, and natural peanut butter for authentic flavor with a touch of heat from red pepper flakes. Perfect for weeknight dinners when you want bold flavors without complex preparation. This version uses xanthan gum to create the signature glossy coating that clings perfectly to the chicken and vegetables.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon tamari or coconut aminos
- 1 teaspoon sesame oil
- ¼ cup chicken broth
- 2 tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon natural peanut butter
- 1 tablespoon liquid stevia or erythritolgranulated erythritol1:2none
Different sweetener form
- 1 teaspoon xanthan gum
- 2 tablespoons avocado oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup roasted unsalted peanuts
- 4 cloves garlic
- 1 teaspoon fresh ginger
- ½ teaspoon crushed red pepper flakes
Instructions
- 1
Combine chicken pieces with tamari and sesame oil in a bowl and marinate for at least 10 minutes
- 2
Whisk together sauce ingredients until xanthan gum is fully dissolved and mixture is smooth
- 3
Heat avocado oil in a large skillet or wok over medium-high heat and stir-fry marinated chicken until browned and cooked through
- 4
Remove chicken and set aside
- 5
Add diced bell peppers to the same skillet and stir-fry until they start to soften
- 6
Add garlic, ginger, and red pepper flakes and stir-fry until fragrant
- 7
Return chicken to skillet and pour prepared sauce over top
- 8
Stir to combine and continue cooking until sauce thickens
- 9
Stir in roasted peanuts and cook to heat through
- 10
Serve hot with extra red pepper flakes if desired
Tips
Marinate chicken for at least 10 minutes to enhance flavor absorption and tenderness
Ensure xanthan gum is completely dissolved in the sauce to prevent lumps
Cook over medium-high heat to achieve proper searing and prevent overcooking
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Marinate chicken and prepare sauce up to 24 hours ahead
Serve immediately over cauliflower rice or with low-carb vegetables
Common Mistakes
Dissolve xanthan gum completely to avoid lumpy sauce
Don't overcrowd the pan to ensure proper browning
Substitutions
Different sweetener form
FAQ
Can I use chicken breast instead of thighs?
Yes, chicken breast works but may be slightly drier. Reduce cooking time to prevent overcooking and check for doneness earlier.
What if I don't have xanthan gum?
You can omit it but the sauce will be thinner. Alternatively, use a slurry of 1 teaspoon cornstarch mixed with water.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth if needed.