Photo via PaleoCupboard.com
I know, I have been a slacker and now I’m going to get back to the grind of posting weekly on here. I have been so busy with my brother’s wedding, new niece being born, putting down our precious dog Gabe and so much more. But I am back to share what recipes I have been trying in the last two months, especially after doing a 30 day paleo reset. As I had said before, I was so against the idea of a “Paleo” diet. It never made much sense to me and I thought all the rules were ridiculous and impossible. But now, after doing 30 days of it, I realize that it can be beneficial for people. Throughout the process I learned unfortunately that I definitely do have a sensitivity to dairy. Granted, I still will indulge a bit on it every once in a while… let’s be real ice cream is the most delicious thing in the world, but I have cut back a lot of cheese, milk, etc.. And have noticed a big difference in my stomach issues. I also don’t eat as many complex carbs as I use to, I don’t think I am intolerant to gluten, but I do think that I have an issue with portion control when eating it and always end up feeling bloated. So I have continued to try a lot of paleo recipes and think that I will try to stick to a paleo diet for the most part. Anyway… one recipe that I tried a while back from The Paleo Cupboard was kung pao chicken. I will say, this was not my favorite recipe in particular, but my husband did thoroughly enjoy so I would say it’s worth a shot.
- 1 lb chicken (says to use thighs, but I have never been a fan of thighs and use breasts instead)
- sea salt
- black pepper
- 2 tsp arrowroot powder (can in the health section of your store or baking aisle)
- 2 tsp sesame oil
- 3 TBSP coconut aminos (great substitute for soy sauce anytime)
- 2 tsp raw honey
- 1/2 tsp ginger
- 1 TBSP lard or I used coconut oil
- 2 garlic cloves, minced
- 1/3 cup raw cashews
Directions: Start by making the sauce… Grab a smaller pan, add arrowroot, sesame oil, and coconut amines and stir. Then add in honey and ginger and place over medium heat and bring to a light boil. I will warn you, I could not get a good consistency and I tried starting over and ended up with this very thick glob of stuff, which was very frustrating to me cuz I’m a super freak with textures! You have to keep stirring frequently and then remove from heat and set aside. In a larger skillet melt your fat or choice (butter, oil, etc.) and then put in your minced garlic for a bit. Add in your chopped up chicken and cook 3-5 minutes or until chicken is browned and cooked through. Then combine it all together and add chopped cashews to the top. It really didn’t take long to do and I thought it was okay, but like I said my husband really enjoyed it!
For the full recipe please find it at the Paleo Cupboard website here.