Paleo Panda Express Kung Pao Chicken
Transform your weeknight dinner routine with this irresistible Paleo Panda Express Kung Pao Chicken—a healthy, flavor-packed twist on the classic takeout dish. Tender bites of chicken are coated in arrowroot powder for a perfect sear, then tossed in a savory sauce made from coconut aminos, honey, and sambal oelek, ensuring a paleo-friendly and gluten-free delight. Vibrant red bell peppers, crunchy cashews, and aromatic garlic and ginger bring irresistible texture and depth to every bite, while dried red chili peppers provide a satisfying kick of heat. Ready in just 35 minutes, this wholesome recipe is perfect for busy nights and impresses as both a family favorite and a crowd-pleasing dish. Serve fresh out of the skillet with a garnish of green onions for an easy, nutritious, and flavor-forward meal that's sure to keep you coming back for more.
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Recipe Information
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
Instructions
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.
In a small bowl, whisk together the coconut aminos, rice vinegar, honey, sambal oelek, and water. Set the sauce aside.
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.
In the same skillet, add the remaining tablespoon of avocado oil. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
Slice the red bell pepper into thin strips and add them to the skillet. Cook for 2-3 minutes until they begin to soften.
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.
Return the chicken to the skillet, along with the cashews. Pour the prepared sauce over the chicken and vegetables.
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.
Serve hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 47.7 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3090 mg | 66% | |
*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.
