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Paleo Chinese Chicken Stirfry – Gong Bao Ji Ding Recipe (Kung Pao)

This is a dish that my parents made a lot during my childhood, and in Chinese, it’s known as Gong Bao Ji Ding (宫保鸡丁). It’s also a popular dish in America, and you’ll find it in a lot of Chinese restaurants as Kung Pao Chicken.

It’s quick to make and can be pretty spicy! So, check out this recipe and bring some authentic and healthy Chinese food into your diet.

Gong Bao Ji Ding is traditionally made with peanuts, but you can change that to cashews instead (or omitted it completely).

We also like to make Gong Bao Ji Ding a little bit less spicy. So we put fewer dried red chilies in and instead add in other vegetables for added crunch and color.

Changes To Gong Bao Ji Ding Recipe

You can experiment a lot with this recipe. In the photo below, we made Gong Bao Ji Ding with carrots, onions, peppers, chicken thigh meat, and cashews. And there’s my little puppy in the background too!

Enjoy this recipe!

Paleo Chinese Chicken Stirfry – Gong Bao Ji Ding Recipe (Kung Pao)

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Entree
• Cuisine: Chinese

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Ingredients

• 2 chicken breasts, diced
• 1/2 cucumber, peeled and diced
• 1 carrot, peeled and diced
• Handful of cashews (optional)
• 6 dried red chilies (add more if you prefer it spicy)
• 4 cloves garlic, minced
• 2 Tablespoons tamari sauce
• 1 teaspoon white wine vinegar
• Coconut oil or avocado oil to cook in

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Instructions

1. Saute the diced chicken breast in coconut oil on high heat until cooked through. Remove and put on a plate.
2. Saute the diced carrot, cucumber, cashews, and chilies in coconut oil on high heat until the carrots soften a bit (5 minutes).
3. Add in the diced chicken, garlic, tamari sauce, and vinegar. Saute for 5 more minutes and serve.