30-Minute Paleo Hunan Chicken

Name: 30-Minute Paleo Hunan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 2 Tbsp avocado oil; 2 large boneless skinless chicken breasts; 1/3 cup Tapioca Flour*; 1 red bell pepper; 1 medium-sized zucchini squash; 1 large carrot; ½ cup low-sodium chicken broth; 1 large clove garlic; ¼ cup coconut aminos**; 1 Tbsp fresh ginger; 2 Tbsp sriracha or red chili paste; 1 Tbsp coconut sugar***; 1 Tbsp cider vinegar****; 2 tsp sesame oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 Servings
Calories
454 kcal
Course
Main Course
Cuisine
American

30-Minute Paleo Hunan Chicken

Tyler Espinosa

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Sweet, sour, and spicy Chinese Hunan Chicken made paleo-friendly in just 30 minutes! A quick healthy dinner recipe that is soy-free, refined sugar-free, and grain-free.

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Ingredients

Servings

For the Stir Fry:

2 Tbsp avocado oil
2 large boneless skinless chicken breasts
1/3 cup Tapioca Flour*
1 red bell pepper cut into matchsticks
1 medium-sized zucchini squash chopped
1 large carrot peeled and chopped

For the Sauce:

½ cup low-sodium chicken broth
1 large clove garlic peeled
¼ cup coconut aminos**
1 Tbsp fresh ginger peeled and grated
2 Tbsp sriracha or red chili paste
1 Tbsp coconut sugar***
1 Tbsp cider vinegar****
2 tsp sesame oil

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Instructions

Prepare the sauce by adding all of the ingredients to a small blender and blend until combined. If you don't own a small blender, simply mince the garlic, grate the ginger, and stir everything in a mixing bowl.
Chop the chicken into bite sized pieces and place it in a mixing bowl with the tapioca flour. Stir well until the chicken is well-coated in tapioca flour.
Heat the avocado oil over medium-high heat and allow the skillet to heat up for a couple of minutes.
When hot, transfer the chicken to the skillet and spread it into an even layer. Allow the chicken to brown for 2 minutes before stirring it and allowing it to brown for another minute or two.
Stir in the vegetables.
Pour the sauce into the skillet and stir well.
Cover the skillet and cook for 2 to 3 minutes, or until the vegetables have softened but are still al dente.
Remove the cover and cook, stirring occasionally, until the sauce is thick and chicken is cooked through, about 5 to 6 minutes minutes.
Serve the Hunan Chicken with your choice of cauliflower rice, steamed rice or fried rice.

Notes

*You can replace the tapioca flour with arrowroot flour or gluten-free all-purpose flour.
**If you’re fine with soy, you can replace the coconut aminos with liquid aminos or low-sodium soy sauce.
***Replace the coconut sugar with pure maple syrup, honey, brown sugar or regular cane sugar if desired.
****You can use rice vinegar instead of cider vinegar.
Nutrition facts are calculated without any side dishes.