Spicy Ginger Bite-Size-Chicken Bowls (GF, Paleo, AIP)

overhead view of spicy ginger chicken bowls with cucumber salad and pineapple on the side

Spicy Ginger Bite-Size-Chicken Bowls (GF, Paleo, AIP)

Spicy Ginger Bite-Size-Chicken Bowls is bite-size chicken pieces in a super flavorful easy ginger sauce spooned over steamed rice or cauli rice -- garnished with easy Asian Cucumber Salad, fresh pineapple, fresh cilantro, the greens of green onions and optional sesame seeds. A 15-minute one-pan awesomely delicious Gluten-free or Paleo dinner.

Course DInner

Cuisine American, Asian

Keyword bowl, chicken, dinner, ginger, gluten-free, paleo, recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 300kcal

Author Megan

Cost $12

Equipment

large pan or wok
cutting board

Ingredients

Find Asian Cucumber Salad here. Make it before you start cooking Spicy Ginger Chicken. Both recipes are super fast, and you want the salad ready for garnishing your bowl when the chicken's done.

Spicy Ginger Bite-Size-Chicken

¼ cup sesame oil toasted, or preferred natural fat (avocado oil, coconut oil, olive oil for AIP and VAD)
1 bunch green onions whites and greens separated, chopped (reserve greens for garnish); OR use 4 to 5 stalks celery for alternate option (for VAD)
1-½ pounds chicken breasts 2 breasts usually, cut into very small bite-size pieces (½” cubes, ish)
2 teaspoons white rice flour for Gluten-free, or tapioca flour for Paleo
⅓ cup coconut aminos
1 Tablespoon honey or agave nectar, (for Low FODMAP, sub maple syrup)
¼ cup fresh ginger mostly peeled, then finely grated or minced
3 cloves garlic , minced or crushed; or 2 drops lemongrass EO; omit for VAD

Fresh Pineapple (chopped into bite-size pieces), fresh cilantro (chopped), optional sesame seeds (omit for AIP)

Instructions

In large pan or wok, cook green onions’ whites (or celery) in oil over medium heat until they begin to soften and brown, about 4 to 5 minutes.
While onion/celery cooks: Use small bowl or Pyrex measuring cup to measure in sauce ingredients: coconut aminos, ginger, honey, tapioca (if not using rice flour), garlic/lemongrass. Set aside.
Add bite-size chicken (half inch pieces, cubed [approximate size and shape is fine]) to hot pan or wok, stirring constantly, over medium heat, for 2 to 3 minutes, until most of the outer pink is gone. (If using white rice flour, for the GF version, sprinkle and sauté it in now, after the 2 to 3 minutes.)
Give the coconut aminos mixture a good stir, and add it all to the pan. Turn heat to medium-low. Stir to: coat the meat, fully cook the meat, and allow the sauce to thicken -- about 2 more minutes. Test one piece of meat to be sure it's cooked through, and check to see that the sauce is thickened. It does not need to come to a simmer, but will be super hot.) Don't overcook the chicken by cooking too long.
Serve!: Serve in broad bowls on top of hot, steamed rice or cauliflower rice, garnished with Asian Cucumber Salad and fresh pineapple on the side, topped with optional sesame seeds, green onions' greens and fresh cilantro.

Notes

How to store and reheat leftovers

Place any leftovers in fridge, covered, for up to 3 days.

Reheat gently in the microwave, or place in small pan over low heat, covered, to reheat gently, stirring occasionally until hot through.

It also works well to reheat the Spicy Ginger Chicken mixed with leftover rice, stirring regularly in a small saucepan over medium-low heat.

Nutrition