Kung Pao chicken is one of my favorite dishes. Have you ever tried it?
Normally found on Chinese restaurant menus, I was surprised when I found it on the menu of a local Thai restaurant.
But, I digress.
This recipe is so easy to make it will take you no time at all. I found the original recipe in the book Cooking Light but I adapted it to paleo-ize it.
Here it is for you to try ~
- 2 tablespoons dark sesame oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 3/4 cup water
- 3 tablespoons amino acids
- 2 teaspoons tapioca powder
- 1 teaspoon pure maple syrup
- 1/2 teaspoon minced ginger
- 1 teaspoon crushed red pepper
- 1 cup thinly sliced red bell pepper
- Fresh basil leaves
- 2 tablespoons chopped, unsalted, cashews
- In a large skillet over low to medium heat, add the sesame oil and allow it to heat through.
- Add the onion and stir until softened.
- Add the garlic and blend with the onion, stirring, for approximately 1 minute.
- Add the chicken and mix with the garlic and onion until it’s browned.
- In a bowl, combine the water, amino acids, tapioca powder, pure maple syrup, minced ginger and the crushed red pepper and stir it together with a whisk.
- Add the water mixture to the skillet and bring this to a boil.
- Add the bell pepper and cook for approximately 2 minutes.
- Allow the sauce to thicken then add 1 tablespoon of the cashews to the mixture.
- Remove from the stove top then add the fresh basil on top along with the rest of the cashews.
I served this Paleo Kung Pao Chicken with a baked sweet potato and a slice or orange which helps cleanse the palette.
For additional paleo recipes, click here.