PALEO KUNG PAO CHICKEN
Kung Pao Chicken is a spicy stir-fry dish that is found at most Chinese restaurants, and it happens to be one of my favorite meals. This paleo friendly version of Kung Pao Chicken version uses arrowroot instead of cornstarch, coconut aminos instead of soy sauce, and cashews instead of peanuts. My favorite dish to serve this with is cauli-fried rice.
This recipe is fairly spicy as written, so if you do not like a lot of heat then use less dried red chili, or remove them from the pan after sauteing them and add them back in when you add the chopped cashews.
This recipe is fairly spicy as written, so if you do not like a lot of heat then use less dried red chili, or remove them from the pan after sauteing them and add them back in when you add the chopped cashews.
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 Kung Pao ChickenPrep time: 10 mins Cook time: 15 mins Servings: 2
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Ingredients:
- 1 lb. boneless, skinless chicken thighs
- Sea salt
- Ground black pepper
- 2 tsp. arrowroot flour (or tapioca flour)
- 2 tsp. sesame oil
- 3 Tbsp. coconut aminos
- 2 tsp. raw honey
- 1/2 tsp. dried ginger
- 1 Tbsp. lard/bacon fat or tallow
- 6 small dried red chili peppers, cut in half and seeds removed (use less if you do not like heat)
- Crushed red pepper flakes or Sichuan peppercorns (optional)
- 2 cloves of garlic, minced
- 1/4 cup chopped green onion
- 1/3 cup chopped raw cashews
Equipment:
- Cutting board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Small saucepan
- Stirring spoon
- Large skillet or wok
Directions:
1. Cut the chicken thighs into 1" pieces and season with sea salt and ground black pepper. Set aside.
2. To make the sauce, place the arrowroot flour, sesame oil and coconut aminos in small saucepan and stir to combine. Add the raw honey and dried ginger, place over medium heat and bring just to a light boil, stirring frequently. Remove from heat and set aside.
3. In a large skillet or wok, melt the fat over medium-high heat. Add the chili peppers, garlic and a few dashes of red pepper flakes or Sichuan peppercorns and saute for about 30 seconds. Add the chicken and cook 3-5 minutes or until browned on all sides.
4. Add the green onion to the pan and toss to combine. Pour in the sauce and cook for another 2-3 minutes until heated through and the chicken is fully cooked. Add the chopped cashews, stir and serve.
- 1 lb. boneless, skinless chicken thighs
- Sea salt
- Ground black pepper
- 2 tsp. arrowroot flour (or tapioca flour)
- 2 tsp. sesame oil
- 3 Tbsp. coconut aminos
- 2 tsp. raw honey
- 1/2 tsp. dried ginger
- 1 Tbsp. lard/bacon fat or tallow
- 6 small dried red chili peppers, cut in half and seeds removed (use less if you do not like heat)
- Crushed red pepper flakes or Sichuan peppercorns (optional)
- 2 cloves of garlic, minced
- 1/4 cup chopped green onion
- 1/3 cup chopped raw cashews
Equipment:
- Cutting board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Small saucepan
- Stirring spoon
- Large skillet or wok
Directions:
1. Cut the chicken thighs into 1" pieces and season with sea salt and ground black pepper. Set aside.
2. To make the sauce, place the arrowroot flour, sesame oil and coconut aminos in small saucepan and stir to combine. Add the raw honey and dried ginger, place over medium heat and bring just to a light boil, stirring frequently. Remove from heat and set aside.
3. In a large skillet or wok, melt the fat over medium-high heat. Add the chili peppers, garlic and a few dashes of red pepper flakes or Sichuan peppercorns and saute for about 30 seconds. Add the chicken and cook 3-5 minutes or until browned on all sides.
4. Add the green onion to the pan and toss to combine. Pour in the sauce and cook for another 2-3 minutes until heated through and the chicken is fully cooked. Add the chopped cashews, stir and serve.
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