Paleo Kung Pao Chicken

Get ready to elevate your weeknight dinners with this bold and flavorful Paleo Kung Pao Chicken! This recipe reimagines the classic takeout favorite with a paleo-friendly twist, featuring tender, bite-sized chicken thighs coated in arrowroot starch for a light, crispy finish. A vibrant medley of red bell peppers, zucchini, and green onions adds a fresh crunch, while a savory-sweet sauce made with coconut aminos, honey, and a hint of sambal oelek brings just the right amount of heat. Crunchy cashews complete this one-skillet wonder, which is cooked in nutrient-rich coconut oil for a healthier spin. Quick to prepare in under 35 minutes, this gluten-free and dairy-free dish is perfect for satisfying your craving for Chinese-inspired cuisine without compromising your dietary goals. Serve it piping hot for a wholesome, restaurant-quality meal that’s sure to impress!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons arrowroot starch
• 1 cup coconut aminos
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon sambal oelek (chili paste)
• 2 teaspoons sesame oil
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 4 stalks green onions, sliced
• 1 medium zucchini, chopped
• 1 cup cashews
• 2 tablespoons coconut oil
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Directions

Step 1

Cut the chicken thighs into 1-inch cubes. In a medium bowl, toss the chicken pieces with arrowroot starch until well-coated. Set aside.

Step 2

In a small bowl, whisk together coconut aminos, red wine vinegar, honey, sambal oelek, and sesame oil to create the sauce. Set aside.

Step 3

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

Step 4

Once the oil is hot, add the chicken pieces to the skillet in batches. Cook each batch for about 5 minutes until browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.

Step 5

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

Step 6

Add red bell pepper, green onions, and zucchini to the skillet. Stir-fry the vegetables for about 3 minutes until they are slightly tender yet crisp.

Step 7

Return the chicken to the skillet, and pour the prepared sauce over the mixture. Stir well to coat the chicken and vegetables evenly.

Step 8

Allow the sauce to simmer for about 2 minutes until slightly thickened.

Step 9

Add cashews to the skillet and toss everything together. Season with salt and ground black pepper, adjusting to taste.

Step 10

Serve the Paleo Kung Pao Chicken hot, garnished with additional sliced green onions if desired.

Nutrition Facts

Serving size	(1435.3g)

Amount per serving	% Daily Value*
Calories	2750.4

Total Fat 168.0g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 22.3g
Cholesterol 567.0mg	0%
Sodium 6094.8mg	0%
Total Carbohydrate 163.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 85.1g
Protein 144.7g	0%

Vitamin D 31.8IU	0%
Calcium 248.7mg	0%
Iron 15.5mg	0%
Potassium 3031.3mg	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: 55.1%

Protein: 21.1%

Carbs: 23.8%