Paleo Kung "Power" Chicken is a healthier take on traditional Chinese take-out. Lean protein and natural sugar from dates offer energy to fuel workouts and promote optimal recovery.
Course:
Fruit, Main Dish
Cuisine:
Asian
Ingredients
For Marinade and Chicken:
1tablespooncoconut aminos
2teaspoonsrice vinegar
2 teaspoons water
1 1/2teaspoonsarrowroot starch
1poundoneless, skinless, chicken breasts or thighs, cut into bite-sized pieces
For Kung "Power" Sauce
3largepitted and coarsely chopped
1/4 - 1/3cupwater
1tablespoongood-quality balsamic vinegar
1teaspooncoconut aminos
1teaspoonsesame oil
1teaspoonarrowroot starch
1/2teaspoonground Sichuan pepper
For Stir Fry:
2teaspoonscoconut oil
2teaspoonsdried red pepper flakes (or 6 dried red chilies with ends snipped)
1/2cupscallions (both white and green parts), thinly sliced
2clovesgarlic, minced
1teaspoonminced or grated fresh ginger
For Garnish:
1/4cup1/4 cup unsalted roasted cashews
4largeMedjool dates, pitted and finely sliced
1/3cupthinly sliced scallions, whites and greens
Instructions
In a medium bowl, stir together coconut aminos, rice vinegar, and arrowroot starch until the arrowroot starch is dissolved. Add the bite-sized chicken pieces and stir gently to distribute marinade. Let stand at room temperature for 15 minutes.
In a small microwave-safe bowl, add 3 pitted and coarsely chopped Medjool dates. Add ΒΌ water to mostly cover dates and microwave for approximately 30 to 45 seconds or until dates have softened. Drain off approximately half of water.
Place softened dates with water, balsamic vinegar, coconut aminos, sesame oil, arrowroot starch and teaspoon ground Sichuan pepper in small blender or mini food processor and blend until smooth. If dates have softened well in the water and are chopped enough, this mixing can be done vigorously by hand. Set sauce aside.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the coconut oil and swirl to coat the base. Add the red pepper flakes (or whole chilies) and stir for 30 seconds or until slightly fragrant.
Drain off excess marinade from chicken and add the chicken and stir-fry until no longer pink, 2 to 3 minutes. Do not overcrowd pan.
Add the scallions, garlic, and ginger and stir-fry for about 30 additional seconds. Stir in the sauce, coating ingredients, and cooking for an additional minute or until heated and bubbling.
Transfer to a serving plate, sprinkle cashews, date slices, and additional scallion greens. Serve with riced cauliflower, if desired.