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Kung Pao Chicken

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Kung Pao Chicken

Course: Dinner
Keyword: chicken, dairy-free, gluten-free
Calorie: 400-500, Under 450
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 433kcal


  • 1 cup Brown Rice
  • 1 tsp Sesame Oil
  • 1 lb Chicken Thighs (boneless, skinless, cubed)
  • 4 cups Green Beans (washed, trimmed)
  • 2 Garlic (cloves, smashed)
  • 1/4 cup Tamari
  • 1 tbsp Sriracha
  • 1 tbsp Raw Honey
  • 1/2 tsp Arrowroot Powder
  • 1/4 cup Raw Peanuts (chopped)


  • Cook the rice according to the directions on the package.
  • Heat a cast-iron pan over medium heat and add the sesame oil. Once hot add the chicken and cook for about four to five minutes, stirring occasionally. Remove and set aside on a plate.
  • Add the green beans to the same skillet and cook for two to three minutes, until just starting to soften. Add the garlic and cook for one minute more, until fragrant. Add the chicken back in and put a lid on to finish cooking, about two to three minutes more.
  • Meanwhile, in a small bowl, mix together the tamari, sriracha, honey, and arrowroot powder. Remove the lid and add the sauce. Reduce the heat and stir to combine until thickened, about one minute.
  • Divide the rice onto plates and add the chicken and beans. Top with peanuts. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Nut-Free

    Omit the peanuts.
  • More Flavor

    Finish with a drizzle of toasted sesame oil. Garnish with cilantro.
  • No Chicken Thighs

    Use chicken breast instead.
  • No Sriracha

    Use chili flakes or another hot sauce.
  • No Rice

    Use quinoa instead.
  • Lower Carb

    Use cauliflower instead.


Serving: 4g | Calories: 433kcal | Carbohydrates: 51g | Protein: 32g | Fat: 12g | Cholesterol: 107mg | Sodium: 1227mg | Fiber: 5g | Sugar: 9g | Vitamin A: 843IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3mg

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