Kitchen Recipe Journal

Better-than-Takeout Sweet and Spicy Chinese Stir-fry (Gluten-free & Paleo-friendly)

Written by Stacy Harrison

If you’ve ever craved Chinese takeout, you’ll swoon for this colorful stir-fry that’s similar to a Szechuan or Kung Pao chicken dish. The only thing missing is the freaky additives and preservatives.

This tasty entrée is spicy, tangy, sweet, and satisfying – and best of all, you don’t have to feel guilty for indulging!

 

Better-than-Takeout Sweet & Spicy Stir-fry

Prep time: 15 minutes (not including marinate time)

Cook time: 15 minutes

Serves 3-4 as an entrée or 6 as a side (but really, who needs anything else alongside this dish?)

Ingredients:

1 pound chicken breast – * This recipe calls for chicken, but we also eat tofu on occasion, and this is typically how I prepare it. If you’ve never tried tofu or are a bit hesitant about the how-to’s, you can’t go wrong with this recipe. Just follow the simple tofu prep instructions at the bottom of the page. (Tofu is not a Paleo food.)

1 cup teriyaki marinade/sauce (Paleo option: coconut aminos teriyaki sauce)

3 T. unrefined toasted sesame oil, divided

1 ½ t. red chili flakes

3 t. fresh ginger, grated

2 cloves garlic, minced

¾ cup chopped unsalted peanuts (Paleo option: substitute almonds or omit nuts)

3-5 multi-colored bell peppers, diced

6 scallions, cut into half-inch slices

Note: sometimes I add a few cups of bite-sized broccoli pieces or a handful of mushrooms to this dish. I can’t fathom a veggie that wouldn’t be delish in this sauce, so clear out the produce drawer – just make sure dense veggies like carrots are thinly sliced for faster cook time.

Sauce:

½ cup raw honey

¼ cup rice vinegar

2 ½ t. pure arrowroot starch

3 t. gluten-free tamari (Paleo option: coconut aminos)

1/4-1/2 t. cayenne pepper (stick to the low end or skip it altogether if you’re heat-sensitive)

Preparation:

1) Do-ahead: Cube chicken and marinate in teriyaki sauce for at least 4 hours.

2) Heat 1 1/2 T. toasted sesame oil in wok or skillet. Add chicken (marinade drained and discarded) and stir-fry over medium-high heat until no longer pink, about 5-7 minutes.

3) While chicken is cooking, whisk together sauce ingredients.

4) When chicken is cooked through, remove from wok and set aside.

5) Add remaining 1 and ½ T. oil to hot wok, followed by chilies, ginger, garlic, and nuts. Stir continually until fragrant, about 1-2 minutes.

6) Add bell peppers and scallions. Return chicken to wok. (If you’re using tofu, toss it in now.) Cook and stir until veggies are crisp-tender.

7) Add sauce to wok. Stir until thickened, about 3 minutes.

Serve over rice, rice noodles, or save on carbs with shirataki noodles or Paleo-friendly cauliflower rice


*Tofu prep instructions:

1) Remove tofu from package. Slice into cubes and drain on paper towels for 30 minutes to an hour.

2) Transfer into a dish or zipper bag and marinate in teriyaki sauce for at least 4 hours.

3) Drain sauce and transfer tofu to a cookie sheet. Pop into a 425 degree oven for 15-20 minutes, stirring once or twice to crisp up the sides.  Add to wok in step 6.


I discovered this dish when a version of it was prepared for me by my dear friend Kerry. I’ve turned up the capsaicin heat a bit and tweaked ingredients to suit my fancy and the tastes of my family — because the art of cooking should be fluid and free, wouldn’t you say?

Try it my way, then have some fun making it your own.

Better-than-Takeout Sweet and Spicy Chinese Stir-fry (Gluten-free & Paleo-friendly)   www.herviewfromhome.com


Visit Stacy’s blog, Revisions of Grandeur, or see what she’s up to on Facebook,  Twitter, or Instagram.

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About the author

Stacy Harrison

Stacy Harrison lives in the Upper Peninsula of Michigan with her husband, three sons and a Goldendoodle who wasn’t supposed to shed. When she’s isn’t moonlighting as a wrestling referee (Living Room Floor Federation), Stacy enjoys writing non-fiction, primarily to-do lists and grocery lists.

Visit Stacy’s blog, https://revisionsofgrandeur.com/

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