Whole30 Chicken Pao
Savor the bold, mouthwatering flavors of this Whole30 Chicken Pao, a healthy twist on a takeout favorite! This gluten-free, paleo-friendly recipe features tender, bite-sized chicken thighs seasoned to perfection and stir-fried with vibrant vegetables like red bell pepper and zucchini. The dish comes alive with a savory-sweet sauce made from coconut aminos, rice vinegar, and sesame oil, thickened naturally with arrowroot powder for a glossy finish. Aromatics like ginger, garlic, and a sprinkle of red chili flakes add a fragrant, spicy kick, while roasted cashews provide a delightful crunch. Ready in just 40 minutes and perfect for meal prep, this nutritious and flavorful dish will satisfy your cravings without compromising your Whole30 diet. Serve it piping hot with a garnish of fresh green onions and enjoy a wholesome, restaurant-quality meal at home!
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Recipe Information
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
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
In a small bowl, mix the coconut aminos, rice vinegar, and sesame oil. Set aside this sauce mixture.
In another small bowl, whisk the arrowroot powder and water together until smooth. Set it aside.
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.
In the same skillet, add the remaining tablespoon of coconut oil. Add the minced ginger and garlic and sauté for 30 seconds until fragrant.
Add the red bell pepper and zucchini to the skillet. Cook for about 5 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet. Stir in the sauce mixture and bring it to a simmer.
Add the arrowroot slurry to the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
Sprinkle in the red chili flakes, sliced green onions, and roasted cashews.
Stir everything together to coat the chicken and vegetables in the sauce. Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 26.1 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 181 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2527 mg | 54% | |
*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.
