“Oh my gosh. This is. The best dinner. Ever. I mean…I can’t even explain the taste…it’s so good.” That is a heck of a compliment coming from my 9 year old daughter. I have to agree, it really was SO good. In fact, it’s my new favorite chicken recipe. Who said chicken has to be boring?
I know the chili paste has some refined sugar in it, but since we are only using 2 tsp, that is a total of 2-3 grams of sugar, I think it’s okay, and so totally worth it!
Here is what you need for your Paleo Kung Pao Chicken:
- 2 lbs. chicken breast, cut into chunks
- 3 tbsp toasted sesame oil
- 1 tsp red pepper flakes (this dish wasn’t spicy at all)
- 1/2 cup raw cashews, lightly crushed
- 2 tsp fresh ginger, grated
- 3 green onions, chop the middle sections
- 2 Tbs rice vinegar
- 1 tbsp Tamari
- 2 tsp arrowroot powder
- 1 tsp fresh ginger, grated
- 1/2 cup chicken stock
- 2 tsp chili paste from Publix or Whole Foods (see picture above)
- 1/4 cup Tamari gluten free soy or coconut aminos
- 2 tsp rice vinegar
- 2 tsp cooking white wine
1. Cut your chicken into bit sized pieces and put in a large bowl. Then add 2 tbsp of rice wine vinegar and 1 tbsp of Tamari and let it sit while you are getting the sauce ready.
2. In a small bowl, mix the Sauce ingredients together and set it aside.
3. In a large sauce pan, add 1 tbsp of sesame oil, cashews, and red pepper flakes. Cook on medium (don’t burn them like I did) for about 5 minutes or until they are brown. Then pour them in a small bowl and set aside.
4. In that same large pan, wipe it off and then heat the sesame oil on medium high and add the chicken. Cook for about 5 minutes, while stirring it the whole time, and then turn the stove down to medium low and cook for another 10-15 minutes or until done.
5. Then pour or scoop out any extra liquid as best you can (you don’t have to get it all) from the pan with the chicken in it. Now add in the cooked cashews and red pepper, your scallions and ginger and half of the sauce you made and cook for another 2-3 minutes until the sauce thickens. Once it’s done, pour it all into a large bowl, sauce and all.
6. Then, in that same large pan, pour the other half of the sauce and let it cook for a minute or two until it thickens and pour it over the bowl of chicken.
Let me know what y’all think!
By the way, Tate came home with this “math” book the other day from school. Seriously?!?
Berry - I made this last night for dinner and it was so delish! My kids thought it was a little spicy but your kids probably eat more adventurously than mine. They all gave it thumbs up though, including my former professional chef of a husband.
landriav - Thanks Berry!! Thumbs up from a professional chef? Nice!! 🙂 Glad everyone liked it! Thanks so much for sharing!:)
Kristine - Um, WOW.
How is that allowed in school, indeed? I will be sharing this link.
Your recipe looks amazing. I can’t eat nightshades, so it’s not worth it for me, but it’s a beautiful creation and I will share on my blog’s FB page.
landriav - Crazy isn’t it Kristine! Thanks for sharing! And as for the recipes, I don’t think there are any nightshades in it, are there?? Thanks again!
Carley - Going to tryn this recipe tonight, Landria. Wish me luck!
landriav - Hope it turned out for yall Carley!! 🙂
Leane - Hi, I made this a few nights ago. Mine turned out a bit too salty… Of course, the fact that I used salted cashews didn’t help. But when we went to eat the leftovers, i added some full fat coconut milk and steamed broccoli… super yum! Thanks for creating!
landriav - Hey Leane, glad it worked out for y’all! Next time try to use a reduce sodium Tamari if you didn’t before. I always do and that seems to help. Thanks for posting and letting me know! 🙂
Maria - This dish is amazing! I used sweet chili sauce because my boys don’t like hot/spicy, plus Whole foods was out of the chili sauce you pictured. You also helped to add coconut aminos as a kitchen staple…I love that it’s not as salty as soy sauce.
landriav - Aw thanks so much Maria!!!