Boy, do I miss the luxury of ordering take-out! There just ain’t much going on here in the Dallas area in terms of Paleo or allergen-friendly dining. Sure, once in a while, I take the chance from one of our two go-to Asian eateries…which are either sushi pick-up or hibachi delivery…but everything’s gotta be ordered DRY AF. Every sauce usually contains traditional soy sauce, not to mention canola oil or margarine, and my fear of being glutened again keeps me from being able to fully enjoy the experience.
This is where my Dan Dan Noodle Bowl comes in to play! (I also lovingly nicknamed this the Lieutenant Dan Dan…but I digress there.) It’s got lots of awesomesauce and none of the gluten. Nor the nuts or grain or any other scary bits. I do use tamari in most of my Asian cooking, as I do well with fermented soy that has never been brewed with the likes of wheat, but I recommend coconut aminos for those still on elimination diets, like the AIP or Whole30.
To make this dish AIP, use cinnamon, mace and clove in place of the Chinese Five Spice Powder. Traditional Chinese 5 spice blends usually contain fruit and seed based spices. Also, omit the sesame oil and sesame seeds for the elimination phase of the Autoimmune Protocol. I have listed these notes in the recipe for ya’s.
Using a spiralizer like this one will get you nice, long playful strands of zoodles, carrot spirals, and cucumber ribbons. It’s fun to switch out the different blades and experiment with different shapes. You could use just about any veggie you like, to be honest. I just love the texture and different flavor profiles these have together. And when you add some thinly shredded purple cabbage to the mix, you get a vibrantly beautiful rainbow plate of veggies that’s *almost* too pretty to eat! Once you taste the nutty (but nut-free!) sauced up chicken bits with the crunch of the crisp, fresh veggies, it gets gobbled up pretty quickly!
- 1/4 cup coconut butter
- 1 tsp sesame oil (*Omit for AIP)
- 1/4 tsp fish sauce
- 1/4 cup coconut aminos
- 1/4 cup bone broth
- 1/2 tsp coconut nectar (*For Whole 30, use 1 tsp unsweetened applesauce. *For Keto, use a dash of non-nutritive sweetener)
- 1.5 tsp Chinese Five Spice Powder (*For AIP, replace with 1/2 tsp cinnamon, 1/4 tsp ground mace, and 1/4 tsp ground clove, and extra 1/2 tsp ground ginger)
- 1 tsp ground ginger
- 1/2 to 1 tsp red chili flakes, optional (*Omit for AIP)
- 1/4 tsp Himalayan salt
- 2 Tb avocado oil
- 1 lb chicken thighs, diced into 1/2" pieces (or use ground chicken for an even easier meal!)
- 1/2 bunch green onions, cut into 1" pieces
- 3 cloves garlic, pressed
- VEGGIE NOODLES
- 2 medium zucchini
- 1 thick carrot
- 1/2 English cucumber
- 3/4 cup shredded purple cabbage
- Set a large cast iron pan to heat up over medium heat. While heating, make the sauce.
- You can make the sauce in the microwave or on the stove top.
- Gently melt all of SAUCE ingredients together until fragrant, about 1 minute in the microwave or 3 minutes on the stove top. Set aside.
- When cast iron pan is hot, add in the avocado oil, then the chicken.
- Spread the chicken out in an even layer, cover with a splatter screen, and allow to cook for 5 minutes without stirring.
- After 5 minutes, add in the green onions and garlic, and stir well.
- Spread the ingredients out evenly, cover with the splatter screen, and allow to cook for another 5 minutes or until chicken has crisped up. (Note that if you use ground chicken, this will cook much faster.)
- Remove from the heat, whisk the sauce up again really well, and pour HALF of the sauce over the chicken mixture. Stir very well.
- This will continue to cook gently and sizzle even though it is off the heat, because of the heat that is still in the pan.
- Use a spiralizer to turn your veggies into noodles while you cook the chicken.
- Place spiralized veggies in wide bowls for serving, and top with warm chicken mixture.
- Drizzle extra sauce over the top of the bowls and serve!
- If desired, serve sprinkled with sesame seeds and dotted with Frank's Red Hot. (*Omit both for AIP).