Whole30 Chicken Pao

Satisfy your cravings for bold, savory flavors with this Whole30 Chicken Pao recipe—a healthier, paleo-friendly twist on the classic Asian-inspired dish. Made with tender, bite-sized chicken thighs, vibrant vegetables like red bell pepper and zucchini, and a rich, umami-packed sauce crafted from coconut aminos, sesame oil, and a touch of fresh ginger, this dish is as nutritious as it is delicious. The addition of roasted cashews lends a satisfying crunch, while red chili flakes provide just the right amount of heat. Thickened with arrowroot powder instead of traditional starch, this one-pan recipe is gluten-free, dairy-free, and ready in just 40 minutes, making it perfect for busy weeknights. Serve it piping hot and let the sweet, savory, and spicy flavors take center stage—all while staying Whole30-compliant.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 0.25 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons arrowroot powder
• 2 tablespoons water
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 0.5 teaspoon red chili flakes
• 3 stalks green onions, sliced
• 0.5 cup roasted cashews, unsalted
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 2 tablespoons coconut oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

In a small bowl, mix the coconut aminos, rice vinegar, and sesame oil. Set aside this sauce mixture.

Step 3

In another small bowl, whisk the arrowroot powder and water together until smooth. Set it aside.

Step 4

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.

Step 5

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

Step 6

Add the red bell pepper and zucchini to the skillet. Cook for about 5 minutes until the vegetables are tender-crisp.

Step 7

Return the chicken to the skillet. Stir in the sauce mixture and bring it to a simmer.

Step 8

Add the arrowroot slurry to the skillet and stir continuously until the sauce thickens, about 1-2 minutes.

Step 9

Sprinkle in the red chili flakes, sliced green onions, and roasted cashews.

Step 10

Stir everything together to coat the chicken and vegetables in the sauce. Adjust seasoning with additional salt and pepper if needed.

Step 11

Serve hot, garnished with extra green onions if desired.

Nutrition Facts

Serving size	(1102.4g)

Amount per serving	% Daily Value*
Calories	1918.2

Total Fat 122.0g	0%
Saturated Fat 44.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 625mg	0%
Sodium 2715.1mg	0%
Total Carbohydrate 56.3g	0%
Dietary Fiber 8.6g	0%
Total Sugars 26.1g
Protein 145.3g	0%

Vitamin D 35IU	0%
Calcium 181.3mg	0%
Iron 11.0mg	0%
Potassium 2526.8mg	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: 57.7%

Protein: 30.5%

Carbs: 11.8%