PALEO CHICKEN CHOW MEIN
When I first set out to make this dish, I actually wanted to make Shrimp Chow Mein. I purchased a pound of shrimp at the store, brought it home and set it in the fridge. When I went to open the package a few hours later, I took one sniff and realized that the shrimp was bad. They sold me rotten shrimp!!! If I wasn't halfway through making my parsnip fries I would have drove the shrimp back to the store and had some words with the manager....but I was on a mission to make chow mein, so I decided to suck it up and make it with chicken instead.
This dish has crispy parsnip noodles that are softened when topped with the chicken, vegetables and sauce. You can add additional heat to the dish by increasing the crushed red pepper or by serving with a paleo-friendly chile sauce.
I hope you enjoy this dish as much as I did...even though I am still a little pissy about those shrimp.
This dish has crispy parsnip noodles that are softened when topped with the chicken, vegetables and sauce. You can add additional heat to the dish by increasing the crushed red pepper or by serving with a paleo-friendly chile sauce.
I hope you enjoy this dish as much as I did...even though I am still a little pissy about those shrimp.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Chicken Chow MeinPrep time: 20 mins Cook time: 20 mins Servings: 4
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Ingredients:
SAUCE:
- 1/2 tsp. freshly grated ginger
- 1 Tbsp. raw honey, melted
- 2 tsp. sesame oil
- 5 Tbsp. coconut aminos
- 1 Tbsp. apple cider vinegar
- Dash crushed red pepper (or more if you like heat)
- Dash sea salt
- Dash ground black pepper
- 1 Tbsp. arrowroot powder
- 1 Tbsp. fish sauce
PARSNIP NOODLES:
- 6 medium to large parsnips, peeled
- 2 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
CHICKEN AND VEGETABLES:
- 3 boneless, skinless chicken breasts, thinly sliced into strips
- 2 Tbsp. lard/bacon fat or tallow (plus additional if needed)
- 1 small onion, chopped
- 5 cloves of garlic, chopped
- 1 red bell pepper, thinly sliced into strips
- 1 yellow bell pepper, thinly sliced into strips
- 3/4 cup chopped green onions
- Sea salt
- Ground black pepper
- Chile sauce (optional, for serving)
Equipment:
- Baking sheet
- Aluminum foil
- Spiral slicer
- Large skillet
- Stirring spoon
- Garlic press
- Large mixing bowl
- Measuring cups and spoons
Directions:
1. Preheat oven to 400F. To make the sauce, combine all of the sauce ingredients together in a medium sized bowl and whisk until combined. Set aside.
2. Run the parsnips through the spiral slicer to make the noodles, then toss the noodles with the olive oil, sea salt and ground black pepper in a large mixing bowl. Lay the parsnip noodles out flat on a baking sheet lined with aluminum foil. Bake for about 15-20 minutes or until crispy, stirring a few times.
3. While the parsnips are baking, season the chicken strips with sea salt and ground black pepper. Place a large skillet or large skillet over medium-high heat and add the lard/bacon fat or tallow Allow to get hot and then add the chicken, letting it sear for about 2 minutes, stirring constantly. Remove from pan and set aside.
4. Add the onion and garlic to the pan (and some additional oil or fat if needed). Cook for about 2 minutes, stirring constantly. Add the red and yellow bell peppers to the pan and cook for another 2 minutes. Add the green onions and the chicken to the pan and stir to combine.
5. Add the sauce and toss to coat. Reduce the heat to low and allow to simmer for about 5 minutes, or until sauce has thickened, stirring occasionally.
6. To assemble, place a helping of parsnips on a plate and cover with a helping of the chicken and vegetable mixture. Serve right away with your favorite paleo chile sauce (optional).
SAUCE:
- 1/2 tsp. freshly grated ginger
- 1 Tbsp. raw honey, melted
- 2 tsp. sesame oil
- 5 Tbsp. coconut aminos
- 1 Tbsp. apple cider vinegar
- Dash crushed red pepper (or more if you like heat)
- Dash sea salt
- Dash ground black pepper
- 1 Tbsp. arrowroot powder
- 1 Tbsp. fish sauce
PARSNIP NOODLES:
- 6 medium to large parsnips, peeled
- 2 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
CHICKEN AND VEGETABLES:
- 3 boneless, skinless chicken breasts, thinly sliced into strips
- 2 Tbsp. lard/bacon fat or tallow (plus additional if needed)
- 1 small onion, chopped
- 5 cloves of garlic, chopped
- 1 red bell pepper, thinly sliced into strips
- 1 yellow bell pepper, thinly sliced into strips
- 3/4 cup chopped green onions
- Sea salt
- Ground black pepper
- Chile sauce (optional, for serving)
Equipment:
- Baking sheet
- Aluminum foil
- Spiral slicer
- Large skillet
- Stirring spoon
- Garlic press
- Large mixing bowl
- Measuring cups and spoons
Directions:
1. Preheat oven to 400F. To make the sauce, combine all of the sauce ingredients together in a medium sized bowl and whisk until combined. Set aside.
2. Run the parsnips through the spiral slicer to make the noodles, then toss the noodles with the olive oil, sea salt and ground black pepper in a large mixing bowl. Lay the parsnip noodles out flat on a baking sheet lined with aluminum foil. Bake for about 15-20 minutes or until crispy, stirring a few times.
3. While the parsnips are baking, season the chicken strips with sea salt and ground black pepper. Place a large skillet or large skillet over medium-high heat and add the lard/bacon fat or tallow Allow to get hot and then add the chicken, letting it sear for about 2 minutes, stirring constantly. Remove from pan and set aside.
4. Add the onion and garlic to the pan (and some additional oil or fat if needed). Cook for about 2 minutes, stirring constantly. Add the red and yellow bell peppers to the pan and cook for another 2 minutes. Add the green onions and the chicken to the pan and stir to combine.
5. Add the sauce and toss to coat. Reduce the heat to low and allow to simmer for about 5 minutes, or until sauce has thickened, stirring occasionally.
6. To assemble, place a helping of parsnips on a plate and cover with a helping of the chicken and vegetable mixture. Serve right away with your favorite paleo chile sauce (optional).
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