Gluten-Free Kung Pao Chicken (Paleo, Allergy-Free)
Delicious and easy, this Gluten-Free Kung Pao Chicken is a healthier version of the classic Chinese takeout you can make at home! A recipe that's paleo, top 8 allergy-free, and with all the flavors and spice you love!
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Main
- Cuisine: Asian, Chinese
Ingredients
Scale
- 4 Skinless Chicken Breasts (cubed)
- Kung Pao Sauce:
- 1/2 Cup Tomato Paste
- 1/4 Cup Coconut Aminos
- 1/4 Cup Apricot Jelly
- 2 TB Rice Vinegar
- 1-2 TB Chili Paste
- 2 Tsp Minced Garlic
- 2 Tsp Sesame Oil
- 1 Tsp Onion Powder
- 1 Tsp Ground Mustard
- 1/2 Tsp Ground Sichuan Peppercorns*
- 1/2 Tsp Chinese 5 Spice
- 1/2 Tsp Ground Ginger
- Toasted Sesame Seeds (to top)
- Chopped Chives (to top)
Instructions
- Preheat the oven to 375°F.
- In a food processor or blender, combine all the sauce ingredients.
- Cube the chicken and place in a large bowl. Add the sauce and mix to coat all pieces.
- Place the cubed and coated chicken in a greased cast iron skillet and bake in the oven for about 30 minutes or until chicken is fully cooked through.
- Serve with a sprinkle of sesame seeds and chopped chives if desired.
Notes
*You can use black pepper in substitution.
**This makes a lot of sauce. Use enough to coat your chicken breasts, but you may have some leftover!