Paleo Kung Pao Chicken
A healthy, quick and easy version of one of the most popular stir-fried Chinese dishes. This paleo kung pao chicken is packed with all of the flavor while remaining nutrient-dense and Whole30 compliant!
Servings Prep Time
6 10minutes
Cook Time
20minutes
Servings Prep Time
6 10minutes
Cook Time
20minutes
Ingredients
Chicken Marinade
Stir Fry Sauce
Aromatics
Garnish
Instructions
  1. In a small bowl, whisk together all of the chicken marinade ingredients (except for the cooking fat!) Set aside.
  2. Dice the chicken thighs into bite sizes chunks and transfer to a shallow but long glass dish. Pour the marinade over the top. Make sure to push down the chicken pieces so everything has been submerged in the marinade. Transfer to the refrigerator to marinade for 15-20 minutes.
  3. Whisk together all of the ingredients for the stir fry sauce in a small bowl. Set aside.
  4. Prepare all of the aromatics and have them ready to go.
  5. Preheat a large stainless steel skillet over medium-high heat. After about 1 minute, add 1 1/2 tablespoons (half) of the cooking fat. Add marinaded chicken. Pan-fry them in one even layer until they begin to crisp up and turn golden brown. Flip them over and cook for another minute. Remove from the pan and set aside.
  6. While the skillet is still on, add the other half of the cooking fat. Add aromatics and season with a bit of salt. Saute together just until fragrant- this only takes about 10-15 seconds. Immediately add in the stir-fry sauce. Quickly mix everything together so the aromatics have been coated. Add the chicken back into the pan. Stir well and be sure the chicken, aromatics and sauce have all been well incorporated together. Once the chicken is cooked through, remove from the heat and set aside.
  7. Serve immediately with chopped green onions and toasted pine nuts. Be sure to dress with extra sesame oil and coconut aminos until it has reached your desired taste preference!