Kung Pao Chicken
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Kung Pao Chicken

Submitted by: Isabel De Los Rios

Prep Time: 0 Seconds

Cook Time: 10 Minutes

Servings: 4

A Beyond Diet take on the traditional Chinese dish.


  • 1 tbs. fresh ginger
  • 3 tbs. coconut oil
  • 1 tbs. fresh ginger
  • 3 clove garlic
  • 1 tea, oolong, bag, organic
  • 1/2 c. red bell pepper
  • 1/2 c. yellow bell pepper
  • 3 green onion
  • 2 tbs. lemon juice
  • 4 tbs. peanuts
  • sea salt & black pepper to taste
  • 1 lbs. chicken breast
  • 1 tea, oolong, bag, organic
  • 2 tbs. wheat-free soy sauce
  • 1 tbs. almond flour


MAKE THE MARINADE: Open 1 bag of oolong tea and pour into a bowl. Add soy sauce, almond flour, fresh ginger (peeled and minced), and red pepper flakes. Stir well. Place chicken (cut into 1/4-inch wide strips) in the bowl, cover with marinade, and marinate in refrigerator for at least 30 minutes.

MAKE THE KUNG PAO CHICKEN: Heat coconut oil over medium-high heat in a large skillet. Add ginger (peeled and minced), minced garlic, and the contents of the remaining bag of oolong tea. Sauté until fragrant (about 30 seconds). Pour entire contents of bowl of chicken marinade mixture into the skillet; sauté for 2 minutes. Stir in julienned peppers, julienned onions, and lemon juice. Season entire skillet with salt and pepper. Cook, stirring occasionally, for another 1 1/2 minutes (until chicken is no longer pink). Add peanuts; toss. Serve mixture warm over rice or veggies.