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Kung pao chicken stir fry svered in a white bowl topped with green onions, chopped macadamia nuts and green pepper being picked up with a pair of red chopsticks.

Kung Pao Chicken Stir Fry

A highly requested dish, this low cabr inspired Kung Pao Chicken is a crowd favorite with tender chicken and mouthwatering sauce. A perfect blend of sweet, savory and spicy!
Course Main Course
Cuisine Asian, Chinese
Keyword hot and spicy chicken chinese, how to make kung pao chicken, kung pao chicken panda express, kung pao chicken recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 525kcal


Stir Fry

  • 3/4 lbs Chicken Thighs boneless, about 3-4 small chicken thighs
  • 1/2 Whole Squash
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 Cup Macadamia Nuts or dry roasted peanuts
  • 1 Stalk Green Onions
  • 1 tbsp Neutral Cooking Oil


  • 4 Cloves Garlic
  • 2 1/2 tbsp Soy Sauce
  • 2 tbsp Chicken Broth
  • 2 tbsp Japanese Sake can substitute with dry sherry or shaoxing wine
  • 1 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 2 tsp Red Wine Vinegar
  • 1 tbsp Sriracha 4 tsp if you like a lot of heat
  • 1 tsp Sesame Oil
  • 1/8 tsp Xanthan Gum or thickener of choice


  • Gather all the ingredients.
  • Place Roasted Macadamia Nuts into a food processor and pulse until broken into small pieces. Note - if you don't have a food processor, place Roasted Macadamia Nuts into a zip lock bag with a towel covered over and use the flat portion of a meat tenderizer (or rubber mallet) to gently crush the Roasted Macadamia Nuts.
  • Cut squash into 1/2 inch thick slices and then cut each slice into 1/4th.
  • Thinly slice green onions and set aside.
  • Pat chicken dry with a paper towel and cut into small bite-size pieces, about 1/2 x 1/2 inch and set aside.
  • Finely mince garlic and add into a mixing bowl along with Soy Sauce, chicken broth, Japanese sake, red wine vinegar, sweetener, Sriracha, Sesame Oil and mix well.
  • In a small fry pan, add sauce mix on medium heat and bring to light boil. Once boiling, gently sprinkle in Xanthan Gum and mix well until dissolved. Lower heat to simmer for 2-3 minutes until sauce is thickened and set aside.
  • In a deep fry pan or wok, add neutral cooking oil on high heat. Once oil starts to lightly smoke, add in chicken and reduce to medium heat. Sprinkle salt and pepper and keep stirring/mixing until chicken is nearly cooked through, about 4-5 minutes.
  • Next, reduce heat to medium-low and add in squash and sauce. Continue cook for an additional minute while coating the chicken and squash with the sauce.
  • Remove from heat and mix in green onions and crushed Roasted Macadamia Nuts. Transfer to serving plate.



Calories: 525kcal | Carbohydrates: 6g | Protein: 30g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 461mg | Potassium: 464mg | Fiber: 2g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg