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Chili Chicken

This Paleo Chili Chicken recipe is a Chinese-style stir-fry that’s fabulous when you’re in the mood for healthy Chinese take out food. These bite size pieces of chicken glazed in a toasted sesame oil sauce, flavored with garlic, ginger, and red chilies will knock your socks off. You’ll enjoy every bite so much that you and your friends won’t ever know it’s healthy! We like to serve this Paleo Chili Chicken over Cauliflower Rice, or my Napa Cabbage with Shiitake Mushrooms stir fry recipe.

I love serving this to my family because it’s a high-protein, low-carb recipe that makes a satisfying gluten-free, grain-free, meal. My husband, who has no food restrictions whatsoever, enthusiastically ate it for dinner the other night. I knew then and there that I had to share it with you all!

Chili Chicken
  1. In a medium sized bowl, season chicken with salt, ume plum vinegar, sesame oil, stevia, and arrowroot
  2. In a large skillet over a high flame, heat coconut oil
  3. Add chilis and fry until they turn reddish brown, about 2 minutes
  4. Add seasoned chicken to skillet and stir-fry for 3 minutes
  5. Add ginger, shallot, garlic, and water and cook for 7 more minutes or until chicken is cooked
  6. Serve with Cauliflower Rice or Napa Cabbage with Shiitake Mushrooms

This Chili Chicken dish is based on a recipe I found on My Feasts. I “Elana-fied” the recipe by eliminating the sugar, cornstarch, and soy sauce to suit my dietary plan. I then added garlic, and proceeded to simplify the recipe by eliminating various steps so it would take less time to make. The end result? As I devoured this Chili Chicken I was transported back to my days of gluten-filled eating in New York City Chinese restaurants prior to being diagnosed with celiac disease in 1998.

Here are some of my other favorite healthy Chinese “take out” style recipes: