Name: Healthy Kung Pao Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 large chicken breasts, thinly sliced; 2 tablespoons of garlic, minced; 2 tablespoons sesame oil; 1 – 1.5 pounds of green beens; 2 tablespoons coconut aminos (or soy sauce <– not paleo); 1 tablespoon sriracha; 1 tablespoon chili paste (or more, to taste); 1 tablespoon honey (or more, to taste); salt and pepper, to taste; 1 teaspoon sesame seeds; optional: crushed peanuts/cashews

Got 20 minutes? Cook this Healthy Kung Pao Chicken using only 8 simple ingredients for a protein-packed dinner that is also paleo-friendly.

Last week, Blake spent the whole week visiting his family in Kansas. I stayed back in the cities GSD. And get shit done is exactly what I did. I figured out a few things: 1. I work a lot. 2. I work a lot. and 3. I lovvvvvve the show House. A few weeks ago, Blake and I started watching LOST (or re-watching, because I’ve seen most of them), and I chose to be a big girl and wait to watch those episodes with him. So— I started watching House. House is the kind of show that can flip any frown upside-down. It makes me think of my family…all 5 of us, since we used to watch it together as a family way back when. Plus— I have a slight older man crush on Hugh Laurie. I love the story line and, more than anything, I love the raunchy humor. Any other House fans out there?!

Why you’ll love this Healthy Kung Pao Chicken!

My family and I tried this Healthy Kung Pao Chicken recipe for dinner last night, and the plate was empty before I even sat down. My son was literally scooping up the last bits of sauce from the bowl. That’s when we knew this version was a keeper. 🥜🍗

What makes this stir-fry special is the balance. Lean chicken breast and crunchy bell peppers make it more satisfying than takeout, adding protein and nutrients so it actually feels like a proper meal, not just a quick fix. The honey provides natural sweetness, while the soy sauce and red chili flakes give it that signature spicy-savory flavor.

We like to think of this as a base recipe for a healthy chicken stir-fry you can easily adapt. Try adding zucchini, snap peas, broccoli, cashews, or extra ginger. Just keep the soy sauce, honey, and vinegar ratio for that perfect glossy sauce every time. 🥢

P.S. If you prefer a simpler version, try our Healthy Cashew Chicken. For a milder option, see our Healthy Orange Chicken.

Lee Harsh

Long story longer, I noticed I work a lottttt, especially when the Bster isn’t home. As soon as I get up, I reach for my phone, then I make the coffee, and then the oats. After that, I jump straight into work! I basically only stop to workout, and then I keep going until I finally realize I need to go to bed.

And wow, 2 giant paragraphs later, I can tell this is turning into a pity fest. Enough!

Ingredients

3 large chicken breasts, thinly sliced: Slice evenly for quick, even cooking. Use a clean cutting board for raw poultry; cook to 165°F / 74°C.
2 tablespoons garlic, minced: Fresh garlic has the best flavor. Don’t burn it—add after the chicken starts cooking or keep heat moderate.
2 tablespoons sesame oil: Toasted sesame oil has strong flavor and a lower smoke point—use medium heat or mix with a neutral oil if stir-frying hot.
1–1.5 pounds green bead: Trim ends and dry well to avoid steaming. Fresh is best; frozen works but may be softer.
2 tablespoons coconut aminos (or soy sauce — not paleo): Coconut aminos are sweeter and less salty than soy sauce—taste and adjust salt. Soy sauce contains soy and gluten unless labeled gluten-free (tamari).
1 tablespoon sriracha: Heat level varies by brand. Often contains sugar and sometimes preservatives—check label if needed.
1 tablespoon chili paste (or more, to taste): Different pastes vary a lot (sambal oelek, gochujang, etc.). Gochujang is usually not paleo (often contains sugar/fermented grains). Start small and adjust.
1 tablespoon honey (or more, to taste): Adds sweetness and helps caramelization; can burn at high heat—add near the end or keep heat moderate.
Salt and pepper, to taste: Add salt gradually, especially if using soy sauce. Black pepper can be added at the end for stronger aroma.
1 teaspoon sesame seeds: Toast briefly in a dry pan for more flavor. Allergen note: sesame is a common allergen.
Optional: crushed peanuts/cashews: Allergen warning (nuts). Toast for better flavor and crunch; add at the end to keep them crisp.

I feel disappointed that Blake did not get to taste any of this recipe. He would have loved it. We both share a strong preference for Asian food. One of the dishes we ate on the cruise last month inspired this recipe. We traveled all the way to the Carribbean and still ended up eating Asian food.

I like that this dish combines spicy and sweet in a single bite. I also appreciate that you can adjust the heat easily. If you want it hot hot hot, add more sriracha or chili paste.

This works well as an afternoon snack, just like on the ship, when Blake followed the 10 meals a day plan. The all you can eat buffet was hard to ignore.

For you paleo frands out there…this recipe is paleo-friendly! Minus the brown rice, of course. Here’s an idea: you could make it with my Paleo-Fried Rice. Yes, yes—that would be a great idea.

How to make

First, season chicken with salt and pepper, then cut it into thin, bite-sized pieces. Set aside. Next, prep the green beans by trimming off both ends. Set aside. Prep stir fry sauce by combining coconut aminos, sriracha, chili past, and honey in a small bowl, then mix well. Set aside.

Next, add 1 tablespoon of sesame oil and 1 tablespoon of minced garlic to a large sauce pan or wok. Set heat to high medium/high.

Add chicken and sauté for about 5 minutes, or until partially cooked. Transfer chicken out of the pan and set aside.

Add another tablespoon of sesame oil and minced garlic to the pan, then turn to high heat. Add green beans and sauté for about 5-7 minutes, or until they start to soften. Return chicken to the pan and keep cooking for about 5ish more minutes, or until the chicken cooks all the way through.

Once chicken finishes cooking, pour in stir fry sauce, then lower heat to low/medium and let it cook down for a few more minutes.

Add sesame seeds and let the pan sit for at least 5 minutes so the sauce can thicken a bit more. Serve hot.

Tips

Chicken cut: use boneless skinless chicken breast for leaner macros; thighs stay juicier if you prefer
Even pieces: cut into small, equal bite-size cubes so everything cooks fast and evenly
Velveting (healthier version): toss chicken with a little cornstarch + egg white (or just cornstarch) and a splash of soy sauce; this keeps it tender with less oil
Don’t overcook: stir-fry on high heat; remove chicken when just cooked, then add back at the end
Less oil, same flavor: use a nonstick pan/wok and measure oil (1–2 tsp is often enough)
Aromatics: sauté garlic + ginger quickly (10–20 seconds) so they don’t burn
Chili + numbing: use dried red chilies for classic flavor; add a pinch of Sichuan peppercorn (optional) for authentic “kung pao” tingle
Sauce balance: keep the sweet-sour-salty mix—soy sauce, rice vinegar, a small sweetener, and a touch of sesame oil at the end
Thicken lightly: dissolve cornstarch in water first (slurry), then add—don’t dump dry starch into the pan
Veggies: add bell peppers, zucchini, broccoli, or snap peas for volume with fewer calories
Peanuts: toast them first for bigger flavor; portion them to control calories
Finish fast: once sauce thickens and coats, turn off heat—overcooking makes it sticky and dull
Meal prep: store sauce separate if possible; reheat quickly to keep chicken tender and veggies crisp

On the topic of paleo friends, the ship also had some great meat-filled options! The carnitas were TO DIE FOR. And the fresh fish in the restaurants was finger-lickin’ good, cooked to perfection.

FAQ

Is Kung Pao chicken spicy? How can I control the heat?

Traditional Kung Pao is mildly to moderately spicy. To adjust heat, use fewer dried chilies/chili flakes, remove chili seeds, or add a little extra hoisin/honey to balance. To make it hotter, add more chilies or a bit of chili paste.

What makes Kung Pao sauce taste like restaurant-style?

The signature flavor comes from a balance of savory + tangy + slightly sweet: typically soy sauce, rice vinegar, garlic, ginger, and a touch of sweetener, plus toasted sesame oil at the end. Toasting the aromatics briefly (garlic/ginger) also boosts flavor.

How do I make Kung Pao chicken healthier without losing flavor?

Common “healthy” swaps include: less oil, lean chicken breast, low-sodium soy sauce, and thickening with a small amount of cornstarch/arrowroot instead of heavy sauces. Add extra vegetables (bell peppers, zucchini, broccoli) to increase volume and fiber.

Can I make Healthy Kung Pao Chicken gluten-free?

Yes. Use tamari or gluten-free soy sauce, confirm your vinegar and chili paste are gluten-free, and use cornstarch/arrowroot for thickening. Double-check labels—some sauces contain wheat.

What can I substitute for peanuts?

If you’re avoiding peanuts, use cashews, almonds, or for nut-free versions use sunflower seeds or omit nuts entirely. You’ll still get crunch if you add extra crisp veggies.

See more healthy recipes

Top recipes