For most paleo dieters, Chinese take out is a no-no. Soy sauce and rice have no place in the paleo diet, nor does the cornstarch that makes those thick and glossy sauces. This paleo-ready recipe combines the ingredients of perennial take out favorite chicken with broccoli with the flavors of Kung Pao chicken: chile peppers and cashews.
Recipe courtesy of Turner Broadcasting System
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside. 

Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and saute until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate. 

In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve.

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