Over the past 6-months, the BF and I have gone wild creating healthy versions of different Asian-inspired recipes–and we just added another one to the list!
This version of Chang’s Spicy Chicken is a gluten, grain and soy free paleo recipe that uses whole food, high-quality ingredients, PLUS heat stable oil for frying. A true guilt-free pleasure for those with IBS and those trying to lose weight.
Enjoy on its own, with a side of steamed veggies or on top of cauliflower “rice”
These recipes are not only super yummy, but they’re fun to create! So, gather your family or significant other and plan a date night in the kitchen where you can have some fun creating the most delicious Asian-inspired recipes you’ll ever taste!
Chang’s Spicy Chicken
For the Sauce:
1/4 cup coconut aminos
1 tsp fish sauce (optional)
3 cloves garlic, minced
2 tbsp rice vinegar or apple cider vinegar
1 tbsp organic ketchup
1/4 tsp cayenne pepper
1/2 tsp chili flakes
2 tbsp pineapple juice
1/2 tsp toasted sesame oil
1 tsp arrowroot starch/flour
Sea salt to taste
1. Cut chicken into 1-inch cubes and place in a large bowl with arrowroot flour, salt & pepper. Toss until chicken is coated. Set aside.
2. In a separate bowl, whisk together all sauce ingredients (or use a blender to combine ingredients). Set aside.
3. Cover the bottom of a large frying pan with avocado oil and heat until it begins to sizzle. Add coated chicken cubes to the hot oil. You may need to do this in two batches if your frying pan is not big enough. Cook each batch for about 10 minutes, turning mid-way through, until all sides are golden. Set chicken aside.
4. Once all chicken is browned, add back into the hot skillet. Whisk sauce once more & pour into the skillet with chicken. Add 3/4 of the green onions (save the rest for garnish) & cook, stirring until sauce thickens & chicken is well-coated.
5. Top with remaining green onions and enjoy on its own, with steamed veggies or on top of cauliflower “rice”!