Nobody can resist the sweet and spicy goodness of a classic Kung Pao Chicken stir fry. This takeout sensation is even tastier when you make it from scratch – and it only takes 20 minutes! Gluten-free, dairy-free and refined sugar-free with paleo, Whole30 and keto options included.
Cut the chicken into 1-inch chunks. Season chicken with salt, pepper, cornstarch and 1 tablespoon of sauce/marinade.
Add oil to a wok or a large non-stick skillet over medium-high heat.
Add the chicken and stir-fry for 5-6 minutes, or until brown. Transfer to plate and set aside.
Return the pan back to medium heat and add more oil as needed. Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender.
Pour in the remaining sauce and add the cashews along with the cooked chicken. Toss everything together and allow sauce to bubble and thicken. Season with salt, pepper or additional red pepper chili flakes as needed.
Remove from heat and serve warm on a large platter or over zoodles, cauliflower rice( paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.