Healthy Recipes - 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!
You’ll Need:
Chicken Marinade- 1 1/2 pounds chicken thighs boneless & skineless
- 3 tablespoons avocado oil spilt in two
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1 teaspoon arrowroot flour
- 1 egg
- 1/4 cup coconut aminos
Stir Fry Sauce
- 1/4 cup coconut aminos
- 1 1/2 teaspoons Nakano rice vinegar
- 1 heaping teaspoon tomato paste
- 1/2 teaspoon arrowroot flour
- 1 teaspoon toasted sesame oil
Aromatics
- 6 garlic cloves thinly sliced
- 1 1/2 tablespoons ginger finely chopped
- 3 scallion bulbs chopped
- 1 tablespoon Sichuan peppercorns
- 1 fresh Thai chile finely chopped
- 6 dried red chili peppers
Garnish
- green onions sliced, for garnish
- pine nuts toasted, for garnish
- extra toasted sesame oil to taste
- extra coconut aminos to taste
Instructions:
- In a small bowl, whisk together all of the chicken marinade ingredients (except for the cooking fat!) Set aside.
- 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.
- Get full recipe==>>themovementmenu.com
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