Dairy-Free Kung Pao Chicken
A classic Chinese stir-fry with a spicy and savory sauce, peanuts, and bell peppers. Made dairy-free with coconut aminos and vegetable broth.
Make this recipe part of your week
Sign in to keep this exact recipe. You choose what to save or replace.
Ingredients
- about 680 g Chicken breast
- 1/4 cup Coconut aminos
- 2 tbsp Rice vinegar
- 1/4 cup Vegetable broth
- 1 tbsp Cornstarch
- 1 tbsp Sesame oil
- 1/2 cup Peanuts
- 1 large Red bell pepper
- 3 stalks Green onions
- 5-7 each Dried red chilies
- 3 cloves Garlic
- 1 tbsp Ginger
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g Chicken breast into bite-sized pieces. In a medium bowl, combine the chicken pieces with 1 tablespoon of coconut aminos, 1 tablespoon of rice vinegar, and 1 tablespoon of cornstarch. Let this marinate for 15 minutes.
- 2While the chicken marinates, prepare the sauce. In a separate bowl, whisk together the remaining 1/4 cup coconut aminos, the remaining 1 tablespoon of rice vinegar, the 1/4 cup vegetable broth, and the remaining 1 tablespoon of cornstarch until smooth.
- 3Heat the 1 tablespoon of sesame oil in a wok or a large about 30 cm skillet over medium-high heat until shimmering, about 175°C. Add the marinated chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Remove the chicken from the wok and set aside.
- 4Add the 3 cloves of minced garlic, 1 tablespoon of minced ginger, and 5-7 dried red chilies to the wok. Stir-fry for 1 minute over medium-high heat until fragrant.
- 5Add the 1 large red bell pepper, cut into about 2.5 cm pieces, and the 1/2 cup of peanuts to the wok. Stir-fry for 2-3 minutes until the bell pepper is slightly tender-crisp.
- 6Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce mixture over everything. Cook, stirring constantly, for about 2 minutes, until the sauce thickens and coats the chicken and vegetables, reaching about 93°C.
- 7Stir in the 3 stalks of green onions, cut into about 2.5 cm pieces. Serve the Kung Pao Chicken immediately over the 4 cups of cooked rice.
Substitutions
Soy sauce → Coconut aminos
Dairy-free and Gluten-free alternative
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More chinese recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.