This grain-free paleo mushroom chicken is just a whole food-product makeover of the “traditional” mushroom chicken you may find in Chinese restaurants. It’s soy-free, nut-free, corn-free, gluten-free, sesame-free, dairy-free– look, it’s allergy-friendly. Dig in.

I will forever lament the loss of American-Chinese food in my diet. There’s nothing like it. And being gluten-free alone, does it. Sure, there are some gluten-free options, but they’re never the same.

Part of the frustration of going without a lot of foods, is that when there ARE substitutes for them, they’re all SpeCiaL GouRmeT versions of the food.

I don’t want SpeCiaL GouRmeT versions, I simply want versions of the food I can actually eat. I don’t need it elevated– it was already special! I’m not craving a NEW version of what I want, I’m craving the same dish.

That’s what I’ve done here with this paleo mushroom chicken. This isn’t special, or elevated or gourmet. Plus. I specifically developed this recipe to mimic the flavors of a real stir fry made in a wok that is hotter than we can even get at home. Here’s how I get the restaurant stir fry flavor at home:

Homemade Stir Fry Tips

1. Marinate your protein. That’s what they do. All you need is a little soy sauce or coconut aminos. If you have time, give it 30 minutes. 15 will suffice in a pinch!
2. Cut your ingredients in similar sizes, so they cook at similar speeds.
3. GET THAT PAN SCREAMING HOT. I MEAN IT. Our home kitchens cannot reach the temperatures that can be achieved by restaurant equipment. I replicate this at home with high temperature searing, and searing things off in batches if I must.
4. Cook in batches if you must. I am mostly placing this here to reiterate, GET THAT PAN SCREAMING HOT.
5. Sear the meat first, then add vegetables in the order of how long they will take to cook. So you don’t end up with overcooked vegetables.
6. Add stir fry sauce when your vegetables are just about done cooking.

Are you ready to make Paleo Mushroom Chicken?

Alright. Let’s go. And if you like this, check out my grain-free orange chicken recipe, too! And share it with me on social media!

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Grain-Free / Paleo Mushroom Chicken

Course Main Course

Cuisine Asian-Inspired, Chinese

Keyword autoimmune paleo, chicken recipes, gluten free, grain-free, low carb, paleo, whole30

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 316kcal

Ingredients

• Chicken
• 1.5-2 lbs chicken thighs 1/2 inch cubes
• 2 tbsp coconut aminos
• Stir Fry Ingredients
• 2-3 tbsp avocado oil or other neutral oil
• 1 tbsp ginger finely chopped
• 3-4 cloves of garlic finely chopped
• 1 medium zucchini or one cup, medium diced
• 1 small yellow onion medium diced
• 1/2 # button mushrooms halved
• Stir Fry Sauce
• 1/4 c coconut aminos May sub soy sauce, but add 2 tbsp sugar and omit salt
• 1/2 tsp salt kosher or sea salt
• 1 tbsp black pepper omit if #AIP
• 1 1/2 cups chicken broth
• 1 tbsp arrowroot powder may substitute corn starch

Instructions

• Mix cubed chicken thighs with 2 tbsp coconut aminos and set aside.
• Preheat a large skillet or wok, over medium-high heat
• Whisk together sauce ingredients and set aside.
• Add oil to your pre-heated pan. Add prepared chicken thighs and cook until chicken begins to brown slightly.
• Add in ginger, garlic, onion and cook while stirring quickly for 1 minute.
• Add in zucchini and mushrooms and stir quickly until vegetables are almost cooked through, ~3 minutes.
• Pour in sauce ingredients, and allow to come to a boil while stirring. Once sauce thickens, remove from heat.
• Serve with rice, cauliflower rice, or just eat straight up.

Nutrition

Calories: 316kcal | Carbohydrates: 6g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 838mg | Potassium: 261mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

The post Mushroom Chicken appeared first on Chaos & Wellness.

Oddly, I got very good at creating flavors I missed, when I had no choice but to go through the autoimmune paleo protocol. I’ve always been a cook and a foodie, and I had to change my entire approach to feeding myself to achieve success in autoimmune recovery. To read more about my story of recovery, check out my blog about it right here.

In the process of recovering, I really missed “normal” food. I’ve been gluten-free for much longer, which puts a damper in things. However, since most Chinese restaurants cook with soy, corn, and gluten, there was no way it could have fit within my intolerances.

I just wanted to feel a little “normalcy,” even just a little bit. I thought I would try to re-create some of my cherished favorites, that are now a distant memory. I cannot necessarily attest that this is just like thee orange chicken (), as I have not had it in at least a decade. However, I can say that this is delicious, and worth making. Even if you’re just making the sauce.

Notes on Paleo Orange Chicken Recipe

This recipe is paleo-friendly, autoimmune paleo friendly, grain-free, gluten-free, soy-free, corn-free, could be adapted to be nut-free and nightshade-free. It’s naturally dairy-free. Also, it’s really delicious.

I prefer to use boneless, skinless chicken thighs. You can use chicken breast. Adaptations are absolutely fine.

You can substitute cornstarch for the arrowroot, and vice versa. (ETA, 1/12/2024)However note that doing so will make it NOT grain-free.

I bake it, because I can use parchment and thus it minimizes clean up. You may cook this chicken a variety of ways. You may even just marinate it in ginger and soy sauce and stir fry it with some orange sauce. This recipe isn’t a law. Don’t be afraid to take liberties! Just make sure to tell me on social media, because I may want to try it!

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Grain-Free Orange Chicken

A healthy-esque take on the American-Chinese classic, without gluten, grains, soy, and easily adaptable to the autoimmune paleo protocol.

Course Main Course

Cuisine American, Asian-Inspired, Chinese

Keyword autoimmune paleo, chicken, chicken recipes, grain-free, paleo

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 706kcal

Ingredients

Orange Sauce:

• 2 c orange juice without pulp
• ¼ c coconut aminos
• ¾ c apple cider vinegar
• ⅓ c honey
• 2 tsp ginger grated
• Zest of one large orange optional
• 2 tbsp arrowroot mixed with 1 tbsp coldwater
• Pinch of salt
• 2-3 tsp crushed red pepper or more! Omit for AIP!

Chicken:

• 2 lbs chicken thighs cut into 1-inch pieces
• 1 c arrowroot starch
• 1 c almond flour for AIP, substitute coconut flour
• 1 1/2 tsp fine sea salt
• 1.5 tsp onion powder
• 1/4 C avocado oil

Instructions

Pre-heat oven to 400ºF.

• Mix together arrowroot, almond/coconut flour, sea salt, and onion powder together in a bowl. Coat thoroughly, pat off excess, and set aside.
• Once all chicken is breaded, pour in avocado oil and toss to coat.
• Place chicken onto a sheet pan prepared with parchment paper, and bake for 25-30 minutes.

While that’s baking, get your orange sauce started!

• Pour orange juice into a 1-2 quart sauce pan and reduce juice volume by half, over medium heat.
• Add in coconut aminos, apple cider vinegar, zest, ginger, salt, and crushed red pepper if using.
• Raise heat to medium-high, and bring to a boil. Pour in arrowroot slurry, and whisk well.
• Bring heat down to low, and thickened. Remove from heat.

When the chicken is ready, pour it into the sauce immediately. Turn to coat. Serve with cauliflower rice, rice, and garnishes such as crushed red pepper or green onions!

Nutrition

Calories: 706kcal | Carbohydrates: 50g | Protein: 29g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 928mg | Potassium: 517mg | Fiber: 3g | Sugar: 23g | Vitamin A: 283IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 2mg

The post Orange Chicken appeared first on Chaos & Wellness.