Wednesday, March 12, 2014

Paleo Kung Pao Chicken Lettuce Wraps (Recipe Revisit)


I'm resharing this one because my photos 2 years ago were abysmal, and this is one of my favorite easy Asian-inspired dishes to make (that everyone enjoys!)

I adapted the recipe from Cooking Light, which called for chicken to be served as tacos in corn tortillas. Lettuce is an easy swap, and I simply used coconut aminos rather than soy sauce and a little arrowroot powder to help the chicken crisp up.

Even though kung pao is traditionally rather spicy, if you stick to one tsp. of chile paste it's actually on the milder side. Feel free to add some minced jalapeƱo to the mixture, or just add a little more of the chile. A squirt of lime to juice to top if off really makes the flavor pop.


Paleo Kung Pao Chicken Lettuce Wraps (Recipe Revisit)

6 boneless chicken thighs, cut into bite-size pieces
3 tbs. coconut aminos, divided
1/4 cup plus 1.5 tsp. arrowroot powder, divided
1/4 tsp. salt
2 tbs. olive oil or coconut oil
1 tbs raw honey
1 tbs. dark sesame oil
2 tsp. rice vinegar
1 tsp. chile paste or sriracha sauce
1 minced garlic clove
3 tbs. chopped raw cashews
2 stalks celery, diagonally sliced
1/3 cup diced green onions
1/2 red bell pepper, chopped
4 lime wedges

Place chicken thighs in a large zip-top bag. Add 1 tbs. coconut aminos and allow to marinate at room temperature.

Place 1/4 cup arrowroot in a shallow dish. Remove chicken from bag, discarding marinade. Sprinkle chicken with salt and place in dish with arrowroot. Toss to coat.

Heat 1 tbs. oil in a large skillet over medium-high heat. Shake excess arrowroot off chicken and add half to pan. Cook for 6 minutes or until brown; remove to paper towels. Repeat with remaining chicken and oil.

Meanwhile, put remaining coconut aminos in a small microwave-safe bowl with honey through chile paste. Stir and heat on high for 1.5 minutes. Stir in garlic.

Put chopped celery, pepper and green onions in a large bowl. Add chicken and pour sauce over top, stirring to coat evenly.

Serve wrapped in lettuce leaves, with sliced red pepper on top and lime wedges alongside.

No comments:

Post a Comment