Chinese Kung Pao Chicken, Paleo Style
Try this Chinese Kung Pao Chicken Paleo Style recipe or contribute your own.
Try this Chinese Kung Pao Chicken Paleo Style recipe or contribute your own.
- 1 egg
- 2 tbsp coconut aminos
- 1 1/2 lbs chicken breast
- 4-5 garlic cloves minced finely
- 1 fresh red chili pepper minced finely (i use red fresno chili pepper today)
- 5 dry red chili pepper
- 1 tbsp sichuan flower pepper corn
- 1 scallion, sliced diagonally & separate green and w
- 2 tbsp of pine nuts
- 4 tbsp coconut aminos
- 1 tbsp chinese rice wine or dry sherry
- 1 1/2 tbsp arrowroot powder or sweet potato powder
- 1 tbsp chinese rice wine or dry sherry
- 1 tsp organic rice vinegar
- Carbohydrate 0.942833333136085 g
- Cholesterol 72.5747792 mg
- Fat 10.50432355625 g
- Fiber 0.1125 g
- Protein 23.8168356195636 g
- Saturated Fat 3.0179642605 g
- Serving Size 1 1 serving (126g)
- Sodium 72.0591316082544 mg
- Sugar 0.830333333136085 g
- Trans Fat 0.92294954925 g
- Calories 204 calories
Step-by-step
- Butterfly the chicken to thinner pieces.
- Lightly pound the chicken.
- Slice into smaller bite-sizes.
- Mix chicken with ingredients under Chicken marinade. Mix well.
- Store in an airtight container in the fridge for about 30 minutes.
- In the meantime, dice/slice garlic cloves, fresh red chili pepper, and scallion. Set aside.
- Prepare ingredients under Stir-fry sauce. Mix well. Set aside.
- Heat 2 tbsp of coconut oil over high heat, lightly drench the chicken and pan fry until both sides of the meat just turn white color. Scope out of the chicken. Set aside.
- You might need to pan-fry the chicken in a few separate batches. Don’t overcrowd the pan.
- Don’t over fry the chicken. We will finish the cooking in the next step.
- Heat 1 tbsp of olive oil, when hot, add minced garlic cloves, red chili pepper, dry chili pepper, Sichuan flower pepper corn and a small pinch of sea salt. Lightly stir-fry the ingredients until fragrant. About 5-10 seconds.
- Add the chicken from Step 5 back to the wok. Turn high heat. Keep stir-frying until the chicken is cooked through. About 1-2 minutes.
- Add Stir-fry sauce to the wok. Keep stir-frying until the sauce is slightly thickened.
- Before turning off the heat, add white parts of scallion and pine nuts. Give it another quick stir.
- Add-in green parts of scallions and serve while it’s hot.
A Busy Mom's Guide to Quick and Healthy Paleo Chinese Kung Pao Chicken
Let's be honest, moms are superheroes. We juggle work, kids, and household chores with the grace of a seasoned acrobat. Finding time for a healthy, delicious, and satisfying meal often feels like searching for a needle in a haystack. But what if I told you that a restaurant-quality meal, bursting with flavor and adhering to a paleo lifestyle, can be whipped up in under 30 minutes? Introducing my go-to weeknight warrior: Paleo Chinese Kung Pao Chicken.
This recipe isn't just about speed and ease; it's about packing maximum flavor into every bite. Forget bland, boring meals. This Kung Pao Chicken delivers a vibrant explosion of savory, spicy, and slightly sweet notes that will have your family clamoring for seconds. The key is the careful balance of ingredients. The fiery kick from the chili peppers dances beautifully with the nutty aroma of the pine nuts and the subtle tang of the rice vinegar. The paleo-friendly coconut aminos provide a rich umami depth, replacing soy sauce without sacrificing flavor.
The beauty of this recipe lies in its adaptability. Feel free to adjust the amount of chili peppers to your preferred spice level. Don't have pine nuts? Substitute with toasted almonds or cashews. The possibilities are endless. This is more than just a recipe; it's a flexible framework to create a quick and healthy meal that caters to your family's preferences and dietary needs. One of my favorite things about this recipe is how much my kids actually eat it! It's so fun to see them enjoy food that is not only tasty, but also incredibly good for them.
Beyond the taste, this recipe allows me to incorporate nutrient-rich ingredients, like chicken breast, a fantastic source of lean protein. It’s a complete protein, meaning it contains all nine essential amino acids our bodies need but can't produce on their own. Chicken is also a great source of vitamin B6, selenium, and niacin. It's a winner on both the taste and nutrition front.
But my favorite part? The clean-up is a breeze! Most of the cooking happens in one wok, minimizing the number of dishes I have to wash. This is a lifesaver on those hectic evenings when every minute counts. As a busy mom who values both quality time with my family and healthy eating, this recipe is a game-changer. It lets me provide a nourishing meal without sacrificing precious time or energy.
So, ditch the takeout menus and embrace this delicious, healthy, and easy Paleo Chinese Kung Pao Chicken. Trust me, it's a game-changer for busy moms (and dads!) everywhere. It’s a quick and flavorful recipe that doesn't compromise on taste or health, which is what matters most to me.
The beauty of this dish is its versatility. You can prep the ingredients ahead of time, storing them in the fridge for a quick weeknight meal. This is a lifesaver on those nights when you're running late or feeling utterly exhausted. And the best part? It's so delicious that even the pickiest eaters in your family will be asking for more.
Try it out, and let me know what you think! I’d love to hear about your experiences and any modifications you make. Happy cooking!
