Paleo Chicken Pao
Dive into the savory world of Paleo Chicken Pao, a vibrant stir-fry that’s both gluten-free and packed with flavor! Tender, bite-sized chicken thighs are seared to perfection, then tossed with colorful bell peppers, onions, and a fragrant medley of garlic and ginger. A naturally wholesome sauce made with coconut aminos and thickened with tapioca starch elevates this dish with a luscious, sticky glaze that coats every bite. Crushed red pepper flakes add a touch of heat, while optional cashews lend a satisfying crunch. This quick and easy skillet recipe is ready in under 40 minutes, making it ideal for busy weeknights or meal prep. Garnished with fresh scallions, Paleo Chicken Pao is a delicious, protein-rich meal that caters to paleo and gluten-free diets, while delivering bold flavors your family will love!
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Recipe Information
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)
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat.
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.
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.
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.
In a small bowl, mix the tapioca starch with 60 ml of water to create a slurry.
Return the cooked chicken to the skillet, and add coconut aminos and crushed red pepper flakes. Stir to combine.
Pour in the tapioca starch slurry and continue to stir until the sauce thickens, coating the chicken and vegetables, about 2-3 minutes.
Taste and adjust seasoning if necessary.
If using, stir in cashews and continue cooking for another minute.
Remove from heat and garnish with chopped scallions before serving.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 30.5 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2313 mg | 49% | |
*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.
