Paleo Air-Fryer Kung Pao Chicken with Courgette Noodles

High ProteinPaleo

A 520-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp arrowroot powder
• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1/2 red bell pepper, diced
• 1/4 cup coconut aminos
• 1 tbsp rice vinegar (Paleo-friendly option, or apple cider vinegar)
• 1 tbsp sriracha (check for Paleo ingredients, or omit for stricter Paleo)
• 1 tsp sesame oil (optional, for flavour, check Paleo source or omit)
• 1/4 tsp red pepper flakes (or more, to taste)
• 2 medium courgettes, spiralized into noodles
• 2 tbsp roasted cashews (Paleo-friendly)

Instructions

1. Prep: Preheat air fryer to 375°F (190°C). Pat chicken dry, toss with arrowroot powder, and a pinch of salt and pepper. Spray air fryer basket lightly with oil.
2. Air Fry Chicken: Place chicken in a single layer in the air fryer basket. Air fry for 12-15 minutes, shaking the basket halfway, until cooked through and crispy.
3. Sauté Aromatics: While chicken cooks, heat avocado oil in a pan over medium heat. Add garlic, ginger, and red bell pepper. Sauté for 2-3 minutes until fragrant and slightly softened.
4. Make Sauce: In a small bowl, whisk together coconut aminos, rice vinegar, sriracha (if using), sesame oil (if using), and red pepper flakes.
5. Combine & Serve: Add the cooked chicken to the pan with the sautéed aromatics. Pour in the sauce and toss gently to coat. Cook for 1-2 minutes until sauce slightly thickens. Serve immediately over fresh courgette noodles.
6. Nutritional Info (per serving): Approximately 260 calories, 22.5g protein, 12.5g carbs, 13.5g fat.