Today's recipe for healthy Kung Pao Chicken was created for the P.F. Chang's Recreation Round-Up hosted by the Paleo Parents.
Click here to check out all these awesome healthy Paleo Asian inspired options:
- Mongolian Beef
- Shrimp with Garlic Sauce
- Lemon Chicken
- Ginger Chicken with Broccoli
- Lettuce Wraps
- Mu Shu Pork
- Asian Cauliflower Fried Rice
- Pad Thai
- Kung Pao Chicken
Click Here To Pin Healthy Kung Pao Chicken
Ingredients
- 1 lb. Boneless Skinless Chicken Thighs
- 2 Tbsp. Sriracha Sauce
- 2 Tbsp. Coconut Vinegar
- 2 Tbsp. Coconut Aminos
- 1 Tbsp. Arrowroot Starch dissolved in 1 Tbsp. Water
- 1 Clove Garlic, Crushed
- 1/4 c. Water Chestnuts, Drained & Chopped
- 1/4 c. Raw Cashews, Rough Chopped
- 4 Green Onions, Sliced
Directions
- Cut chicken thighs into bite size pieces.
- In a well-seasoned cast iron skillet or wok, over medium-high heat, cook thighs until lightly browned and cooked through.
- While thighs are cooking, in small bowl, whisk together sriracha sauce, coconut vinegar, coconut aminos and starch/water. Stir in crushed garlic, water chestnuts, cashews and onions (reserve a little for garnish).
- Add sauce to cooked chicken, mix to evenly coat and heat.
- Place in serving dish and garnish.
Notes
If you are using a well-seasoned cast iron skillet or wok, there is no need for any cooking oil. If you want to use oil to "fry" the chicken thighs, be sure to use one that is heat stable. Many Asian inspired recipes recommend sesame oil (mostly for the flavor) however, it is not stable above 350 degrees F. A healthier option, which would impart no flavor, is high-oleic sunflower oil, also labeled as "high-heat". Standard sunflower oil is high in linoleic acid, an omega-6 fat, which is damaged with heat. High-oleic sunflower oil, is at least 82% oleic acid, the same monounsaturated fat found in olive oil and lard, yes lard, while being extremely low in omega-6. It has a high smoke point, 460 degrees F, making it ideal for sauteing, frying and other high heat applications.
This wonderful dish is best alongside Asian cauliflower fried rice or steamed broccoli.
