Got 20 minutes? Make this Healthy Kung Pao Chicken with just 8 simple ingredients for a dinner packed with protein and that’s paleo-friendly, too!
So, last week Blake spent the entire week visiting his family in Kansas. I stayed back in the cities GSD. And get shit done is what I did. I realized a few things. 1. I work a lot. 2. I work a lot. and 3. I lovvvvvve the show House. Blake and I started watching LOST (or re-watching because I’ve seen most of them) a few weeks ago, and I decided to be a big girl and wait to watch those episodes with him. Thus- I started watching House. House is one of those shows that can turn any frown upside-down. It reminds me of my family…all 5 of us, because we used to watch it together as a family way back when. Plus- I have a slight older man crush oh Hugh Laurie. I love the story line and most of all, I love the raunchy humor. Any other House fans out there?!
Long story longer, I realized that I work a lottttt especially when the Bster isn’t home. The first thing I do when I get up is grab for my phone and then I make me the coffee and then the oats. Then, I get right to work! I pretty much only break to workout and then I stop when I realize I need to go to bed.
And wow 2 giant paragraphs later I realize this is just a pity fest. Enough!
So I feel bad that Blake didn’t get to try any of this recipe. He would have love love loved it! We both have a thing for Asian food. This recipe is actually inspired by one of the dishes we had on the cruise last month! We went all the way to the Carribbean to eat Asian food 😀
This makes for a great afternoon snack…just like on the ship…when Blake was on the 10 meals a day plan. Ohhhhhh the all you can eat buffet.
For you paleo frands out there…this recipe is paleo-friendly! Minus the brown rice of course. Idea. What you could do is make it with my Paleo-Fried Rice. Yes, yes. That would be a great idea.
Speaking of paleo friends. There were some great meat-filled options on the ship as well! The carnitas were TO DIE FOR. And all the fresh fish in the restaurants was finger-lickin’ good, cooked to perfection.
- 3 large chicken breasts, thinly sliced
- 2 tablespoons of garlic, minced
- 2 tablespoons sesame oil
- 1 - 1.5 pounds of green beens
- 2 tablespoons coconut aminos (or soy sauce <-- not paleo)
- 1 tablespoon sriracha
- 1 tablespoon chili paste (or more, to taste)
- 1 tablespoon honey (or more, to taste)
- salt and pepper, to taste
- 1 teaspoon sesame seeds
- optional: crushed peanuts/cashews
- First, prep chicken by seasoning with salt and pepper and slicing it into thin, bite-sized pieces. Set aside. Then, prep the green beans but cutting off both ends. Set aside. Prep stir fry sauce by mixing together coconut aminos, sriracha, chili past, and honey in a small bowl. Set aside.
- Next, place 1 tablespoon of sesame oil and 1 tablespoon of minced garlic in a large sauce pan or wok. Turn to high medium/high heat.
- Add in chicken and sauté for about 5 minutes, or until partially cooked. Remove chicken and set aside.
- Place another tablespoon of sesame oil and minced garlic in the pan and turn to high heat. Add in green beans and sauté for about 5-7 minutes or until they begin to soften. Add in the chicken and continue to cook for 5ish more minutes or until the chicken is cooked all the way through.
- Once chicken is cooked, add in stir fry sauce and reduce heat to low/medium and let cook down for a few more minutes.
- Add in sesame seeds and let sit for at least 5 minutes so that the sauce can thicken a bit more. Serve hot.
This post is sponsored by Princess Cruises. I was compensated, but all opinions are 100% my own. Thank you for supporting Fit Foodie Finds!