Paleo Panda Express Kung Pao Chicken
Reimagine your favorite takeout with this Paleo Panda Express Kung Pao Chicken, a healthy twist on the classic dish that’s as satisfying as it is nutritious. This recipe swaps out soy sauce for coconut aminos and refines ingredients with wholesome options like honey and arrowroot powder, making it entirely gluten-free, paleo-friendly, and packed with bold flavors. Juicy chicken breast is tossed with a sticky, slightly spicy sauce featuring sambal oelek, garlic, and ginger, then paired with vibrant red bell peppers, crunchy cashews, and aromatic dried red chili peppers for the perfect balance of heat and crunch. Ready in just 35 minutes, this quick stir-fry is a flavorful and nourishing dinner option ideal for busy weeknights or meal prep. Serve it hot and garnished with a sprinkle of fresh green onions for an irresistible paleo dinner experience.
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Ingredients
- 1 pound chicken breast
- 2 tablespoons arrowroot powder
- 0.33 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sambal oelek
- 2 tablespoons water
- 2 tablespoons avocado oil
- 1 red bell pepper
- 4 stalks green onions
- 3 cloves garlic
- 1 teaspoon ginger
- 0.5 cup cashews
- 6 dried red chili peppers
Directions
Step 1
Cut the chicken breast into bite-sized cubes and place them in a mixing bowl. Add the arrowroot powder and toss to coat the chicken evenly.
Step 2
In a small bowl, whisk together the coconut aminos, rice vinegar, honey, sambal oelek, and water. Set the sauce aside.
Step 3
Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the remaining tablespoon of avocado oil. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
Step 5
Slice the red bell pepper into thin strips and add them to the skillet. Cook for 2-3 minutes until they begin to soften.
Step 6
Chop the green onions into 1-inch pieces and add to the skillet along with the dried red chili peppers. Stir and cook for another minute.
Step 7
Return the chicken to the skillet, along with the cashews. Pour the prepared sauce over the chicken and vegetables.
Step 8
Toss everything together in the skillet to ensure the chicken and vegetables are coated in sauce. Allow everything to cook together for an additional 2 minutes, ensuring the sauce thickens slightly.
Step 9
Serve hot, garnished with additional green onions if desired.
Nutrition Facts
| Serving size | (984.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1722.2 |
| Total Fat 77.0g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 390.1mg | 0% |
| Sodium 3091.6mg | 0% |
| Total Carbohydrate 125.4g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 47.7g | |
| Protein 149.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 249.9mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 3090.0mg | 0% |
Source of Calories