Low Carb and Paleo Kung Pao Chicken - Slender Kitchen

Low Carb and Paleo Kung Pao Chicken

Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content


This healthy, low carb, and Paleo friendly Kung Pao Chicken is ready in under 20 minutes and tastes way better than take out.

Whenever I get stressed, I begin to crave greasy, take-out Chinese food.  I blame college when late night papers and study sessions led to later night Chinese food.  Back then my metabolism made quick work of these late night meals, but today I need something healthier to satisfy these cravings. Luckily it's pretty easy to make healthier, delicious versions of these meals at home. Today's recipe for Kung Pao Chicken is one of my all time favorites.

It's packed with spicy chicken, crunchy celery, and  sweet red peppers and it can be prepared be about twenty minutes from start to finish. If you like a sweeter Kung Pao Chicken, consider adding some Stevia or honey to the stir-fry sauce. You can also mix up the veggies to create any combination you like. Easy, healthy, and delicious.

Prep Time

Low Carb and Paleo Kung Pao Chicken

Prep Time: 
Cook Time: 
Total Time: 


  • 1.33 lbs boneless skinless chicken breast, chopped
  • 4 tsp sesame oil, divided
  • 2 U garlic cloves, minced
  • 1 tsp. ginger, minced
  • 2 U celery ribs, chopped
  • 1 U red pepper, chopped
  • 2 tbsp low sodium soy sauce (or coconut aminos)
  • 1.5 tbsp sriracha (adjust to taste)
  • 1/2 tsp pepper
  • 1/3 cup peanuts, chopped (use cashews for Paleo)
  • 2 U green onions, chopped

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 287
Calories from Fat 95
% Daily Value *
Total Fat 11g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 74mg
Sodium 430mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 4g
Protein 36g


  1. Pour half of the sesame oil into the pan over medium high heat. Add the chicken, garlic, and ginger. Cook for 5-7 minutes until just cooked through. Remove and set aside.
  2. Add the remaining sesame oil to the pan. Add the celery and red pepper. Cook for 5-7 minutes until tender crisp.
  3. Meanwhile stir together the soy sauce, Sriracha, and pepper. For a sweeter sauce add some Stevia or honey to taste.
  4. Add the chicken back to the pan and add the stir fry sauce and peanuts. Cook for 1-2 minutes so the sauce thickens. Remove from heat and let rest for 2-3 minutes so sauce can further thicken. Top with green onions.
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