Chang’s Spicy Chicken (Gluten & Soy Free, Paleo)

Chang’s Spicy Chicken (Gluten & Soy Free, Paleo)

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”

Love this recipe? Then you’ve got to try this General Tso’s ChickenOrange Chicken , & Egg Roll in a Bowl recipe!

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

INGREDIENTS:
2 large chicken breasts
1/4 cup arrowroot starch/flour
1/4 tsp black pepper
1/2 tsp sea salt
Avocado oil
4 green onions, thinly sliced

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

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INSTRUCTIONS:
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”!

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Egg Roll in a Bowl (Soy Free, Low-Carb, Paleo )

Egg Roll in a Bowl (Soy Free, Low-Carb, Paleo )

DID YOU KNOW? Coconut aminos is a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt, making it a popular substitute for soy sauce.

Coconut aminos is milder and sweeter in flavour, but similar in color and consistency to light soy sauce–and even though it’s made from coconut sap, it doesn’t taste like coconut.

It’s free of soy, wheat and gluten, therefore a healthier alternative to soy sauce for those with certain food allergies or sensitivities. It also contains 65% less sodium than regular soy sauce.

So, if you’re adjusting your diet to reduce salt, avoid gluten or eliminate soy, coconut aminos is a great alternative.

You can find coconut aminos in health-food stores, the health aisles of most grocery stores & online. Be sure to store your coconut aminos in the fridge after opening.

Check out some of the awesome recipes I’ve created using coconut aminos (including the recipe below!): Hot & Saucy Thai Wings, General Tso’s Chicken, Orange Chicken, & Shrimp Pad-Thai.

Egg Roll in a Bowl

INGREDIENTS: (serves 3-4)
Bowl:
1 large green cabbage, thinly sliced
1 large yellow onion, thinly sliced
1 1/2 cups carrot, finely chopped
1 1/2 tbsp ginger, minced
6 garlic cloves, minced
1/4 cup coconut aminos
1 tbsp apple cider vinegar
1 1/2 pounds organic ground chicken
2 tbsp avocado oil
Sea salt and black pepper to taste
Green Onion, thinly sliced (optional garnish)

Sauce:
1 tbsp toasted sesame oil
4 tbsp sesame tahini or cashew butter
1 lime, juiced
2 tbsp coconut aminos
1/8 tsp ground ginger
Water (if needed to thin sauce)

INSTRUCTIONS:

1. In a large skillet or pot, heat avocado oil over medium heat.

2. Add onions, carrots and cabbage. Season with salt and cook until tender, stirring often for about 15 minutes.

3. Add ginger, garlic, coconut aminos and vinegar. Continue stirring and cook for another 5 minutes.

4. Add ground chicken and season with salt and black pepper. Break up the meat into small pieces with a wooden spoon. Continue stirring until the meat has cooked through – about 10 minutes. (Note: Chicken can also be cooked in a separate pan then added to the pot. I prefer this method since you can brown the ground chicken and get more flavour).

5. Mix all sauce ingredients in a small bowl using a fork. If sauce is too thick add a tablespoon of water in at a time to thin it out.

6.. Once meat is cooked, turn off heat and mix in 3/4 of the sauce. Coat cabbage mixture in sauce.

7. Plate and drizzle remaining sauce over top. Garnish with sliced green onion.

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Orange Chicken (Gluten & Soy Free, Paleo)

Orange Chicken (Gluten & Soy Free, Paleo)

DID YOU KNOW? Arrowroot powder is a starchy substance that’s extracted from the root of a tropical plant known as Maranta arundinacea – and is frequently used in gluten-free, paleo cooking.

Sometimes arrowroot powder is referred to as arrowroot flour or arrowroot starch, but they’re all the same thing – a white, powdery starch that’s naturally gluten & grain-free, plant-based and paleo-friendly.

Because arrowroot is not a grain, many people (especially those with IBS or digestive issues) find that arrowroot powder is easier to digest and therefore does not cause symptoms like gas, bloating, etc. It also contains more fiber than potatoes and other starches, which helps promote healthy bowel function.

Arrowroot powder works great as a thickener and can easily replace cornstarch. It’s also great for frying, roasting and baking since it can add crisp and crunch to your food.

Unlike cornstarch, arrowroot powder is extracted in simpler, more traditional methods, without the use of high heat or harsh chemicals.

When making Asian-inspired dishes (like the one below), I coat my chicken in arrowroot powder and then fry in heat stable avocado oil. This creates a crispy coating on the chicken that absorbs sauce and tastes delicious!

Give my Orange Chicken a try. It’s gluten, grain and soy free + paleo-friendly.

If you love this dish, you’ve got to try my General Tso’s Chicken!

Orange Chicken

INGREDIENTS: (serves 2-3)

Chicken:
1.5 lbs. chicken breasts, cut into bite-size chunks
1/4 cup arrowroot starch/flour
Avocado oil
Sea salt & pepper to taste

Orange Sauce:
1 tbsp orange zest
⅓ cup orange juice (shop for best quality or use fresh squeezed)
2 tbsp coconut aminos
2 tbsp apple cider vinegar
1 tbsp sesame oil
1-2 tbsp honey
3-4 garlic cloves, minced
1 tsp ginger root, minced
½ tsp arrowroot starch/flour

Side & Garnish:
1/2 orange, sliced into chunks
1 green onion, finely chopped
1 lb baby bok choy, steamed

INSTRUCTIONS:

1. Cover the bottom of a large frying pan with avocado oil and heat until it begins to sizzle.

2. While oil is heating, combine arrowroot flour, sea salt and pepper in a shallow bowl and mix. Add chicken chunks and coat. Remove the chicken, shaking off extra flour and add to hot oil. You may need to do this in two batches if your frying pan is not big enough.

3. Cook each batch for about 10 minutes, turning mid-way through, until all sides are golden. Set chicken aside.

4. While chicken is cooking, whisk together all orange sauce ingredients in a small bowl and steam bok choy.

5. Add orange sauce to frying pan and heat on medium-low until sauce thickens. Add cooked chicken to pan and toss to coat in sauce for 30 seconds.

6.  Plate chicken and garnish with orange chunks, green onion, and steamed bok choy.

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General Tso’s Chicken (Gluten & Soy Free, Paleo)

General Tso’s Chicken (Gluten & Soy Free, Paleo)

I honestly thought my days of general tso’s chicken were long gone until the BF and I attempted this mind-blowing gluten free & whole food recipe.

Even though this recipe takes about an hour of prep (with two people in the kitchen), we made it twice within the last month because it’s just so damn good ?. Plus, we’re both big foodies and excited to spend time in the kitchen if it means good food in our bellies.

As a matter of fact, if we had to describe our perfect date night it would probably go something like this …

We’d start with a trip to the grocery store and load up on some healthy ingredients for a dish that we want to create that night. I’d probably take 10-minutes to find the freshest chicken with the latest expiry date while he gives me the “Are you for real?” look ?‍♀️.

From there, we’d head back home and decide who’s doing what in the kitchen and set clear boundaries because according to some people (I won’t mention any names), boundaries are very important in a kitchen ?.

After making a mess and crossing all boundaries that were set ?, we’d chow down our creation and then discuss whether the dish is blog worthy over a glass of wine or two (OK fine, the entire bottle!). Oh, wait! Before all of that happens, I would spend another 10-minutes taking 50 photos of the same dish in hopes that one of them will turn out good for my blog ?.

AND that’s how our perfect date night would unfold – and usually does ?.

So, grab your significant other or friend and plan a date night in the kitchen where you can have some fun creating the most delicious general tso’s chicken you’ll ever taste!

It’s a gluten and grain 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.

General Tso’s Chicken

INGREDIENTS: (serves 2-3)
1.5 lbs chicken breasts (or thighs), cut into small chunks
1 head cauliflower
1/4 cup arrowroot starch/flour
1 red/yellow/orange pepper, sliced into small sticks
1/2 yellow onion, sliced
1 green onion, chopped (optional garnish)
Avocado oil
Sea salt & pepper

For the sauce:
4 cloves garlic
2 tbsp Frank’s RedHot (or Siracha)
1 tbsp ground ginger
2 dates or 1 tbsp honey
2 tbsp sesame oil
1/4 cup coconut aminos
2 tbsp. water

INSTRUCTIONS:

1. Chop cauliflower into chunks, put in food processor and process into rice like consistency. Place on baking sheet, add 2 tbsp. avocado oil and sea salt then mix. Bake at 400F for 30-minutes while prepping other ingredients.

2. Cover the bottom of a large frying pan with avocado oil and heat until it begins to sizzle.

3. While oil is heating, combine arrowroot flour, salt and pepper in a shallow bowl and mix. Add chicken chunks and coat. Remove the chicken, shaking off extra flour and add to hot oil. You may need to do this in two batches if your frying pan is not big enough.

4. Cook each batch for about 10 minutes, turning mid-way through, until all sides are golden. Set chicken aside.

5. Add red pepper and onion to a large pot with 1 tbsp avocado oil and cook for 5-minutes or until tender.

6. While veggies cook, blend all sauce ingredients until smooth.

7. Add chicken and sauce to pot with red pepper and onion. Turn to low heat and mix to coat chicken with sauce for 1-2 minutes.

8. Top cauliflower “rice with general tso’s chicken, garnish with green onion and enjoy!

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