Kung Pao Chicken with Fried Cauliflower Rice

Ingredients

• 30 ml (2 tbsp)avocado oil
• 680 g (1½ lb)chicken thighs, chopped
• 2 largecelery stalks, diced
• to tastesalt and pepper
• 3 clovesgarlic, thinly sliced
• 30 ml (2 tbsp)grated ginger
• 15dried red chillies, stems and seeds removed but left mostly whole
• 15 ml (1 tbsp)sesame oil
• 30 ml (2 tbsp)coconut aminos
• 30 ml (2 tbsp)cider vinegar
• 30 ml (2 tbsp)honey
• 5spring onions, sliced
• 70 g (½ cup)cashews
• to tastesesame seeds, for garnish
• 30 ml (2 tbsp)sesame oil
• 3spring onions, thinly sliced
• 2eggs, beaten
• 2 clovesgarlic, thinly sliced
• 300 g (3 cups)cauliflower rice
• 30 ml (2 tbsp)coconut aminos

Instructions

1. 1

   Brown the chicken

   Heat the avocado oil in a large, heavy-based frying pan over a high heat. Add the chicken and celery and stir to combine; season with salt and pepper. Cook over high heat for about 15 minutes, until the chicken is browned.

2. 2

   Add aromatics

   Turn the heat down to medium. Stir in the garlic, ginger and dried chillies, then cook for 2 minutes.

3. 3

   Make the sauce

   Add the sesame oil, coconut aminos, cider vinegar and honey. Stir together and cook for 3–5 minutes.

4. 4

   Finish the chicken

   Stir in the spring onions and cashews and cook for 2 minutes. Remove the pan from the heat.

5. 5

   Cook the eggs

   Meanwhile, heat the sesame oil in a separate pan for the cauliflower rice. Add the spring onions and beaten eggs, stir to combine and cook for about 2 minutes, until the egg is cooked.

6. 6

   Brown the cauliflower

   Add the garlic and cook for 1 minute. Add the cauliflower rice and cook over a high heat for about 5 minutes, stirring often, until browned around the edges.

7. 7

   Season the rice

   Stir in the coconut aminos and cook for a further 3 minutes. Remove from the heat.

8. 8

   Serve the dish

   Spoon the cauliflower rice onto plates and top with the chicken. Finish with sesame seeds.

What is Kung Pao chicken?

Kung Pao chicken is a Sichuan-style stir-fry known for chicken, chillies, peanuts and a savoury, tangy sauce. This version uses cashews and coconut aminos, and swaps the usual rice accompaniment for cauliflower rice.

The method keeps the chicken and rice separate until serving, so each can brown in its own pan. Ginger, garlic and dried chillies bring fragrance, while honey, vinegar and coconut aminos make a quick sweet-and-savoury coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 39g protein, 23g carbs, 44g fat.

The chicken thighs and eggs provide most of the protein, while the honey, cashews and cauliflower contribute carbohydrates. Most of the fat comes from the cooking oils, chicken and cashews. Add a generous serving of non-starchy vegetables alongside if you want a more balanced plate.

Build flavour in stages

Chicken and celery: browning these first gives the chicken colour and starts softening the celery without making it disappear into the sauce.

Aromatics and sauce: add the garlic, ginger and chillies before the liquids, then let the honey, vinegar and coconut aminos cook briefly to coat the chicken.

Manage the chilli heat

Whole dried chillies flavour the pan while keeping most of their seeds contained. Removing the seeds reduces their heat, but the number of chillies still makes this a spicy dish.

For a gentler result, use fewer chillies and leave them mostly whole as directed. You can also pick them out before serving.

Get the cauliflower rice right

Cauliflower rice releases moisture as it cooks, so use a hot pan and stir often to help it fry rather than steam. Avoid adding it before the eggs have cooked.

Look for tender grains with some browned edges. The final 3 minutes with coconut aminos seasons the cauliflower; keep stirring so it heats evenly.

Choose the right pan and timing

A large, heavy-based frying pan gives the chicken and celery space to brown over high heat. If the pan is crowded, the chicken may release liquid instead, so cook in batches if needed.

The chicken takes about 22–25 minutes across the first three stages, followed by 2 minutes with the spring onions and cashews. Make the cauliflower rice in parallel in a second pan.

Serve it while hot

Spoon the cauliflower rice onto plates and arrange the saucy chicken on top so the rice catches some of the sauce. Add sesame seeds just before serving for a little crunch.

The dish is substantial as written; steamed greens or a crisp cucumber salad can add a fresh contrast. Serve extra spring onions at the table if you have some to hand.

Recipe notes & tips

• Pat the chopped chicken dry before it goes into the pan to encourage browning.
• Keep the dried chillies mostly whole so they flavour the sauce without dispersing all their seeds.
• Stir the chicken often enough to brown it evenly, but allow it time to colour between turns.
• Use a separate hot pan for the cauliflower rice to keep its texture distinct from the chicken.
• Add the sesame seeds at the end so they keep their texture.

Variations

• Adjust the heat: use fewer dried chillies for a milder plate.
• Swap the nuts: use peanuts in place of cashews for a more traditional-style garnish.
• Add vegetables: stir diced red pepper in with the celery for extra colour.
• Use chicken breast: cut it into chunks and watch it closely so it does not overcook.
• Make it gluten-free: check that the coconut aminos and other packaged ingredients are labelled gluten-free.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of brown; cook it in batches if needed.
• Adding garlic too early: it can scorch over high heat; add it after reducing the heat to medium.
• Using too many chillies: the sauce may become hotter than intended; start with fewer and adjust next time.
• Overcooking the cauliflower: it can turn soft and watery; keep the pan hot and stop when the grains are tender with browned edges.
• Skipping the stirring: the cauliflower rice and garlic can catch on the pan; stir often during frying.

How to store

Refrigerate leftover chicken and cauliflower rice in separate airtight containers for up to 3 days. Reheat until piping hot in a frying pan or microwave; the cauliflower rice may soften slightly after storage.

Frequently asked questions