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.
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!
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”!
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.
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.
Side & Garnish:
1/2 orange, sliced into chunks
1 green onion, finely chopped
1 lb baby bok choy, steamed
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.
INGREDIENTS: (serves 2-3)
1.5 lbs chicken wings (free-range or pastured)
1/4 cup Frank’s Red Hot
4 tbsp. coconut aminos
2 tbsp. avocado oil
2 tbsp. almond butter
1. Preheat oven to 375 and line baking sheet with parchment paper.
2. Place wings on tray and cook for 20-minutes.
3. While wings are cooking add almond butter, Frank’s Red Hot, avocado oil and coconut aminos to a small sauce pan and heat over medium. Mix until everything is smooth and combined (roughly 5-minutes). Add a touch of water if sauce is too thick.
4. Take wings out of the oven, flip and coat with sauce. Then place back in the oven for 10-minutes.
5. Repeat step 4 one more time.
6. Remove wings from the oven for the last time, flip and coat one more time.
Hi! I’m Jennifer …
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.