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Kung Pao Chicken and Snap Peas with Spiralized Onions

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4
Kung Pao Chicken and Snap Peas with Spiralized Onions


  • 2 teaspoons coconut oil
  • 1 pound boneless chicken breasts cut into cubes
  • 1 medium Vidalia onion Blade A, trimmed
  • salt and pepper to taste
  • 8 oz snow peas or snap peas
  • 2 garlic cloves minced
  • 1 tablespoon minced ginger
  • 4 dried red chiles stems removed and then halved
  • 3 scallions diced, white and green parts separated
  • 3 tablespoons chopped roasted unsalted cashews
  • For the kung pao sauce:
  • 3 tablespoons light soy sauce
  • 1 tablespoons rice vinegar
  • 1 teaspoon honey
  • 2 tablespoons sesame oil
  • freshly ground pepper to taste


  • Whisk together the ingredients for the sauce and set aside.
  • Heat a wok or large skillet over medium-high heat and add in the coconut oil. Add the chicken, season with salt and pepper and cook for about 10 minutes until cooked through and golden brown. Immediately add in the onions and stir-fry until just wilted, about 1 minute. Add the snow peas, garlic, ginger, chiles and white scallions and stir-fry until snap peas are nearly crisp-tender, about 2 minutes more.
  • Add the prepared sauce and stir-fry to coat, about 1 minute.
  • Transfer to a platter or divided into bowls, sprinkle with the nuts, remaining scallions and serve.