paleo chinese chicken

Paleo Firecracker Chicken Recipe: Whole 30 baked fire cracker chicken with a crispy crust and spicy sticky-sweet glaze! A family favorite made with clean ingredients!

Firecracker Chicken Recipe

chicken thighs ((or breasts))

arrowroot powder

coconut flour

salt, (divided)

eggs

Frank's RedHot Sauce

honey

apple cider vinegar

red pepper

coconut oil oil

Preheat the oven to 400 degrees. Set out a 3-quart baking dish. Pour in the hot sauce, honey, vinegar, crushed red pepper, and 1 teaspoon salt. Stir to mix.

Cut the chicken thighs into 3/4 inch chunks. Pour arrowroot powder, coconut flour, and 1/2 teaspoon salt in a gallon zip bag. Add the chicken, zip the bag, and shake to thoroughly coat the chicken.&nbsp;

Crack the eggs into a small bowl. Whisk well. Then set a large skillet or wok over high heat. Add 1/4 inch oil. Set a plate near the stove lined with paper towels.&nbsp;

Working in small batches, add a handful of the chicken to the eggs. Toss, shake off the extra egg, and gently place each piece of chicken in the hot oil. Fry for one minute, flip the chicken with tongs, and fry one more minute.

Move the chicken to the holding plate to drain and repeat in several more small batches.&nbsp;

Once all the chicken is fried, place it in the baking dish with the sauce. Toss to coat the chicken in the sauce.&nbsp;&nbsp;

Place the baking dish in the oven and bake for 10 minutes. Toss the chicken and bake another 10 minutes. Toss one more time and bake another 10 minutes, thirty minutes total.&nbsp;

The sauce should be thick and sticky. Serve warm.&nbsp;

This Paleo Chinese 5-Spice Chicken Stir-Fry with Vegetables is the&nbsp;quickest and easiest way to get a nutritious meal on the table in under 30 minutes. My homemade chicken stir-fry sauce makes this a healthy alternative to Chinese Take-Out dinners!

5-Spice Chicken & Vegetable Stir-Fry

chicken breast ((about 2 breasts))

tsp Chinese five-spice powder (see notes)

tsp sea salt

yellow bell pepper (any color would work)

carrot

baby broccoli (or half a small broccoli head)

olive oil (divided)

tsp sesame seeds

soy sauce (tamari for GF, coconut aminos for Paleo)

tbsp rice vinegar

cornstarch (or arrowroot)

garlic (minced)

tsp fresh ginger (minced)

Cut the chicken into even-sized small cubes. Cut the chicken breasts in slices, then cut each slices lengthwise into long stripes and then cut crosswise into dice.

Add chicken, five-spice and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.

Prepare chicken:

Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccolini into smaller florets.

Prepare veggies:

&nbsp;In a medium bowl, whisk together sauce ingredients.

Prepare sauce:

Once everything is ready, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 3-4 minutes.&nbsp;It’s ok if chicken is still slightly pink because it will finish cooking later. Remove from skillet.&nbsp;

Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 5 minutes. They should still be crispy, so pay attention not to overcook them.

Put chicken back into the skillet and add sauce. Cook for 1 minute, stirring, until sauce thickens and chicken is cooked through.

Serve immediately with jasmine rice and sprinkle with sesame seeds.

Make stir-fry:

Top 2 paleo chinese chicken recipes from across the web

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Firecracker Chicken Recipe

5-Spice Chicken & Vegetable Stir-Fr...

Top 2 paleo chinese chicken recipes from across the web

The most viewed paleo chinese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Firecracker Chicken Recipe

5-Spice Chicken & Vegetable Stir-Fr...

The most viewed paleo chinese chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine