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Kung Pao Chicken with Cauliflower Rice

Rated 0 out of 5
$37.92 Cooking Fee
Serving Size: 7 ounces
Recipe adapted from:
Mayumi Tavalero
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks. This version is low sodium, low carb, Paleo, Keto, Whole 30, heart healthy, and diabetes friendly!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Place the diced chicken in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat, and when hot, add 1/2 the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger, garlic, dried red chilies and cook for 30 seconds or less, being careful not to burn the aromatics.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the coconut aminos to taste.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

Make the cauliflower rice:

  • Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

Cook Times

Active Prep22
Hands-On Cook13
Hands-Off Cook0
Total Time35 minutes
Recipe Serving Size10 people



  • 3 pound boneless skinless chicken breast diced

Marinade for chicken:

  • 4 tablespoon coconut aminos
  • 1 tablespoon apple cider vinegar
  • 4 tablespoon almond flour
  • 1 tablespoon avocado oil divided

Stir Fry

  • 3 tablespoon fresh ginger finely chopped
  • 8 clove garlic finely chopped
  • 4 small dried red chiles roughly chopped, seeds removed optional
  • 1 cup onion 1/2 inch dice
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup celery 1/2 inch dice
  • 1/2 cup green onion cut into 1/2 inch lengths
  • 4 tablespoon coconut aminos
  • 1 cup unsalted peanuts

For the cauliflower rice:

  • 33 ounce frozen riced cauliflower
  • 2 clove garlic minced
  • 2 teaspoon avocado oil

Cooking Tools Required

Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok
Reheating/Serving Instructions
Heat in microwave, covered, on full power.


Calories: 336kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 469mg | Potassium: 1023mg | Fiber: 5g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 84mg | Calcium: 62mg | Iron: 2mg

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