Almond Chicken Stir Fry – Hunan Kung Pao- Whole 30 – Paleo – Dairy Free – Grain Free

I  love this dish and I make different variations of it all the time.  Since going grain free I really miss noodles and I find the zucchini carrot ‘noodle’ combo really hits the spot.

Because this is essentially just a big plate of delicious veggies and meat I can serve it atop rice or actual noodles for my grain eating fam and they don’t complain one bit.

The magic here is in the sauce that just takes a few moments to whip up with ingredients easily found in most pantries.  I like to divide it up, use half to marinade my meat and half for cooking with/ drizzling on at the end to taste.

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It’s honestly so satisfying and healthy, much better than my sub par photography skills make it out to seem.

Sometimes, I sub out the chicken for beef or prawns and the almonds for cashews, or sesame seeds. When I feel like living dangerously I add chopped peanuts or even add a spoonful of peanut butter to the sauce to make it richer and creamier.  (Oh the joys of food sensitivities!)

Sauce

It can be made ahead of time and stored in a mason jar in the fridge.  Sometimes when ingredients allow I will make a huge batch, it always gets put to use. 

4 tbsp. tamari or coconut aminos

1 tbsp. fish sauce

1 tsp sesame oil

Juice of 1/2 lime

1 tbsp. coconut sugar (or sweetener of choice)

1 or 2 grated clove(s) of garlic

1″ piece of grated ginger

1 chopped red chilli ( I like thai ones, use more or less to taste)

Black pepper

Mix it all up and divide in two portions.

 

Hunan Kung Pao – Almond Chicken Stir Fry

 

Ingredients:

Meat – pasture raised and humanely handled – of choice

Veggies – preferably organic – of choice

Sauce – see above

One fresh zucchini

Two fresh carrots

Coconut oil

 

Directions:

  1. Chop your meat into long thin strips and marinade for 1 – 24 hours in the sauce.
  2. Using a vegetable peeler slice one zucchini and two carrots into long thin strips of ‘noodles’. (A spiralizer could be used as well though I prefer the thinner strips texturally)
  3. Chop your veggies.  I Like to use, mushrooms, broccoli, bok choy, and peppers.
  4. Using either a wok or cast iron skillet, fry the meat in coconut oil until lightly browned and fragrant.
  5. Remove meat and fry veggies in the same pan – add more oil if necessary.
  6. Toss in the ‘noodles’ and add the meat back on top.  Pour over more sauce to taste, cover and steam for 1-2 minutes.
  7. To finish drizzle with a bit more sesame oil and sprinkle with almonds (or whatever you opt to use) and fresh chopped scallions.

And that’s it.  So super easy, nourishing and compliant with most diets.  It could easily be made vegan by subbing out the fish sauce and meat for miso and tofu or just leaving them out altogether.  If you try it let me know what you think and what combos you opted for.

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