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?)


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.


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)


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.




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/