Paleo Hunan Chicken

Experience bold, restaurant-quality flavors in your own kitchen with this Paleo Hunan Chicken recipe, a healthier twist on the classic takeout favorite. Made with tender chicken breast, crisp bell peppers, vibrant carrots, and a spicy infusion of dried red chilies, this dish is perfectly balanced with a savory, slightly sweet sauce crafted from coconut aminos, apple cider vinegar, and honey. The simplicity of arrowroot slurry ensures a glossy, thickened sauce without using cornstarch, staying true to paleo guidelines. With the enticing aromas of garlic, ginger, and zesty green onions, this easy 20-minute stir-fry is not only paleo-friendly but also gluten-free and soy-free. Serve it as a standalone dish or over cauliflower rice for a wholesome, flavor-packed dinner that's sure to impress.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb chicken breast
• 0.25 cup coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon fish sauce
• 2 tablespoons arrowroot powder
• 0.25 cup water
• 2 tablespoons avocado oil
• 3 cloves garlic
• 1 tablespoon ginger
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large carrot
• 3 stalks green onions
• 4 dried red chilies
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and fish sauce.

Step 3

In another small bowl, mix the arrowroot powder with the water to create a slurry.

Step 4

Mince the garlic and grate the ginger. Slice the red and green bell peppers, and the carrot into thin strips. Chop the green onions.

Step 5

Heat the avocado oil in a large skillet or wok over medium-high heat.

Step 6

Add the garlic and ginger, stir-frying for 30 seconds until fragrant.

Step 7

Add the chicken strips to the pan, sautéing until they are browned and cooked through, about 5-7 minutes.

Step 8

Season the chicken with salt and black pepper during cooking.

Step 9

Remove the chicken from the pan and set aside. In the same pan, add the red and green bell peppers, carrot, and dried red chilies.

Step 10

Stir-fry the vegetables for about 5 minutes until they are tender-crisp.

Step 11

Return the chicken to the pan along with the sauce mixture, stirring to combine.

Step 12

Pour in the arrowroot slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.

Step 13

Once the sauce has thickened, add the chopped green onions, stirring them in just before serving.

Step 14

Remove from heat and serve immediately, enjoying the spicy and savory flavors.

Nutrition Facts

Serving size	(1171.1g)

Amount per serving	% Daily Value*
Calories	1346.6

Total Fat 46.3g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 2.4g
Cholesterol 390.1mg	0%
Sodium 5074.5mg	0%
Total Carbohydrate 101.4g	0%
Dietary Fiber 20.4g	0%
Total Sugars 45.0g
Protein 139.1g	0%

Vitamin D 0IU	0%
Calcium 211.2mg	0%
Iron 10.0mg	0%
Potassium 2995.0mg	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: 30.2%

Protein: 40.4%

Carbs: 29.4%