Paleo Kung Pao Chicken
Elevate your weeknight dinner routine with this irresistible Paleo Kung Pao Chicken, a wholesome twist on the classic Chinese takeout favorite. Made with tender, bite-sized chicken thighs coated in arrowroot starch and stir-fried to perfection, this dish features a vibrant medley of red bell peppers, zucchini, and green onions, all tossed in a savory-sweet sauce made from coconut aminos, honey, and a hint of spicy sambal oelek. Crunchy cashews add the perfect nutty finish to each bite, while ginger and garlic infuse the dish with aromatic depth. This grain-free, gluten-free recipe comes together in just 35 minutes, making it a satisfying, healthy option for busy nights. Serve it piping hot for a paleo-friendly meal that’s packed with bold flavors and family-pleasing appeal!
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Recipe Information
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
Instructions
Cut the chicken thighs into 1-inch cubes. In a medium bowl, toss the chicken pieces with arrowroot starch until well-coated. Set aside.
In a small bowl, whisk together coconut aminos, red wine vinegar, honey, sambal oelek, and sesame oil to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of coconut oil.
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.
In the same skillet, add the remaining tablespoon of coconut oil. Add minced ginger and garlic and sauté for about 1 minute until fragrant.
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.
Return the chicken to the skillet, and pour the prepared sauce over the mixture. Stir well to coat the chicken and vegetables evenly.
Allow the sauce to simmer for about 2 minutes until slightly thickened.
Add cashews to the skillet and toss everything together. Season with salt and ground black pepper, adjusting to taste.
Serve the Paleo Kung Pao Chicken hot, garnished with additional sliced green onions if desired.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6095 mg | 265% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 85.1 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 249 mg | 19% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3031 mg | 64% | |
*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.
