Paleo Chicken Pao

Savor the bold, wholesome flavors of Paleo Chicken Pao, a quick and satisfying stir-fry perfect for those seeking a healthy yet indulgent meal. This paleo-friendly recipe features tender, bite-sized chicken thighs sizzled to golden perfection, paired with a vibrant medley of red and green bell peppers, onions, and a zesty ginger-garlic infusion. A savory sauce made with coconut aminos and thickened with tapioca starch creates a perfectly glossy coating, while crushed red pepper flakes add a subtle hint of heat. Optional cashews provide a delightful crunch, and a touch of chopped scallions finishes the dish with a fresh burst of flavor. Ready in under 40 minutes, this gluten-free, grain-free, and dairy-free dish is ideal for weeknight dinners or meal prep. Pair it with cauliflower rice or enjoy as-is for a balanced, nutrient-packed meal that doesn’t skimp on flavor.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 60 ml coconut aminos
• 2 tablespoons coconut oil
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 medium onion, sliced
• 4 pieces garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon tapioca starch
• 60 ml water
• 0.5 teaspoon crushed red pepper flakes
• 2 tablespoons scallions, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams cashews (optional)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.

Step 2

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat.

Step 3

Add the chicken pieces to the skillet and cook until they are golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.

Step 5

Add the sliced onion, red bell pepper, and green bell pepper to the skillet. Stir-fry the vegetables for about 4-5 minutes until they just begin to soften.

Step 6

In a small bowl, mix the tapioca starch with 60 ml of water to create a slurry.

Step 7

Return the cooked chicken to the skillet, and add coconut aminos and crushed red pepper flakes. Stir to combine.

Step 8

Pour in the tapioca starch slurry and continue to stir until the sauce thickens, coating the chicken and vegetables, about 2-3 minutes.

Step 9

Taste and adjust seasoning if necessary.

Step 10

If using, stir in cashews and continue cooking for another minute.

Step 11

Remove from heat and garnish with chopped scallions before serving.

Nutrition Facts

Serving size	(1125.8g)

Amount per serving	% Daily Value*
Calories	1813.4

Total Fat 105.1g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 2726.4mg	0%
Total Carbohydrate 68.3g	0%
Dietary Fiber 10.2g	0%
Total Sugars 30.5g
Protein 144.1g	0%

Vitamin D 35IU	0%
Calcium 183.5mg	0%
Iron 10.1mg	0%
Potassium 2313.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 32.1%

Carbs: 15.2%