Paleo Hunan Chicken
Experience the bold and fiery flavors of **Paleo Hunan Chicken**, a wholesome twist on a Chinese takeout classic that's perfect for your clean-eating lifestyle. Tender strips of chicken breast are stir-fried with vibrant veggies like red and green bell peppers, carrots, and green onions, all coated in a savory, slightly sweet sauce made with **coconut aminos**, **apple cider vinegar**, and **honey**. The dish gets its signature heat from dried red chilies, balanced by the aromatic richness of garlic and ginger. This paleo-friendly recipe is made without gluten or processed ingredients, relying on **arrowroot powder** for a naturally thickened, glossy sauce. Ready in just 40 minutes, this flavorful and nutrient-packed meal is ideal for weeknight dinners or meal prepping. Serve hot with cauliflower rice for a complete, healthy feast!
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Recipe Information
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
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and fish sauce.
In another small bowl, mix the arrowroot powder with the water to create a slurry.
Mince the garlic and grate the ginger. Slice the red and green bell peppers, and the carrot into thin strips. Chop the green onions.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the chicken strips to the pan, sautéing until they are browned and cooked through, about 5-7 minutes.
Season the chicken with salt and black pepper during cooking.
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.
Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
Return the chicken to the pan along with the sauce mixture, stirring to combine.
Pour in the arrowroot slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Once the sauce has thickened, add the chopped green onions, stirring them in just before serving.
Remove from heat and serve immediately, enjoying the spicy and savory flavors.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 740 mg | 16% | |
*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.
