Coconut Mahi Mahi
Whipping up some mahi in a pan is surprisingly as easy as it is delicious! Satisfy your craving for this delectable fish while also stocking up on your protein, B-vitamins and iron. A win-win for everyone. If crazy awesome flavor isn’t your thing, you can cook the mahi mahi fillets in fresh garlic, olive oil, lemon juice, salt and pepper as a tasty alternative!
- 4 mahi mahi fillets (approximately 6 oz. each)
- 1 cup coconut milk
- ½ cup chicken stock
- 1 tbsp lime juice
- 1 tsp Red Boat fish sauce
- 4 garlic cloves, minced
- 1 tbsp fresh ginger root, minced
- 1 tbsp green onion, chopped
- 1 tbsp fresh basil, chopped
- 1 serrano pepper, without seeds and minced
- ¾ cup fresh cilantro, chopped
- white or black sesame seeds to garnish
- In a small saucepan, stir coconut milk, chicken stock, lime juice, red boat fish sauce, garlic, ginger, green onion, basil, and serrano pepper together and bring to a boil.
- Turn heat to low and simmer for an additional 5 minutes until slightly thickened.
- Heat a skillet with olive oil over medium heat.
- Brush each mahi mahi fillet with enough sauce to coat and cook in the skillet until it flakes easily with a fork (approximately 7 minutes per side).
- Transfer to a serving platter and garnish with cilantro and sesame seeds!
General Panda’s Spicy Garlic Honey Sesame Chicken
This recipe needs no description – the title says it all. All I have to say is just try it for the flavor explosion of the century! If you have time, marinate the raw chicken in the sauce overnight but it’s not necessary because the caramelization of the sauce on the chicken after cooking gives it more than enough flavor. Serve with broccoli, over a bed of cauliflower rice or just by itself. General Panda approved!
- 2 pounds boneless and skinless chicken breasts
- 3 tbsp honey
- 1 tsp sesame oil
- 1 tsp apple cider vinegar
- 1 tbsp tomato paste
- 2 tbsp water
- ¼ cup coconut aminos
- 4 garlic cloves, minced
- 2 tsp crushed red pepper flakes
- ½ tsp arrowroot powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- sesame seeds to garnish
- chopped fresh cilantro to garnish
- Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
- Make the sauce by combining honey, sesame oil, apple cider vinegar, tomato paste, water, coconut aminos, red pepper flakes, garlic cloves and arrowroot powder in a small bowl.
- Heat olive oil in a skillet over medium heat and cook chicken pieces in just enough sauce to slightly cover the chicken until cooked (5 to 7 minutes).
- Turn the heat to high and brown both sides of the chicken until sauce has evaporated and caramelized onto the chicken (approximately an additional 8 to 10 minutes).
- Garnish with sesame seeds and chopped fresh cilantro and serve!
Chicken Kung-Pao PoW!
This is my favorite traditional Chinese chicken dish to make (and to eat)! I love the sweet and saltiness of this delicious kung pao sauce and the chopped nuts sure give it a mean crunch. This dish is great over a bed of cauliflower rice or veggies!
- 1 pound skineless, boneless chicken breasts
- 1 tbsp coconut oil
- 1 tsp sesame oil
- 1 tsp arrowroot flour
- 4 tbsp coconut aminos
- 2 tsp honey
- 6 small dried red chili peppers
- ¼ cup onion, chopped
- ¼ cup red bell pepper, thinly sliced
- ¼ cup scallions, chopped
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried ginger
- ½ tsp garlic powder
- 1/3 cup cashews or almonds, chopped
- salt and black pepper to taste
- Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
- Cut dried red chili peppers in half and set aside.
- Combine the sesame oil, arrowroot flour and coconut aminos in a small saucepan and stir. Add the honey and dried ginger and bring to a light boil over medium heat, stirring frequently. If the sauce doesn’t thicken, add more arrowroot powder.
- Remove sauce from the heat and set aside.
- In a large skillet, sauté onions over medium-high heat in coconut oil for 2 minutes then add garlic and dried red chili peppers and sauté for an additional 30 seconds.
- Add chicken pieces and cook for an additional 3 to 5 minutes until browned.
- Add the red bell pepper and scallions to the skillet and stir.
- Pour the sauce over the chicken and vegetables and cook for another 2 to 3 minutes until the chicken is cooked.
- Season with crushed red pepper flakes, salt and black pepper.
- Add the chopped cashews or almonds, stir and serve!
Panda’s Paleo Orange Chicken
All of the flavor of this classic Chinese orange chicken dish with none of the fat or grease. Sweet and tangy, this recipe is sure to delight! Serve over a bed of cauliflower rice or steamed veggies.
- 1 pound boneless chicken breasts
- 4 tbsp coconut oil
- ¼ tsp garlic powder
- salt and black pepper
- sesame seeds and scallions to garnish
- 1 cup water
- ½ cup orange juice
- 3 tbsp honey
- 3 tbsp coconut aminos
- ½ tsp garlic, minced
- ½ tsp red pepper flakes
- 2 tbsp arrowroot powder
- Cut chicken into bite sized pieces and season with garlic powder, salt and pepper.
- Make the sauce by combining water, orange juice, honey, coconut aminos, garlic, red pepper flakes and arrowroot powder in a saucepan. Place over medium-high heat and bring to a boil, stirring frequently then simmer on low until sauce has thickened. Set sauce aside.
- Heat coconut oil in a skillet over medium heat. Add chicken pieces and ½ cup of sauce set aside and cook the chicken in the sauce until the chicken is cooked throughout (5 to 7 minutes).
- Turn the heat to high and brown both sides of the chicken until sauce has caramelized.
- Remove chicken from heat and coat the chicken in the remainder of the sauce.
- Garnish with sesame seeds and scallions.
- Serve and enjoy!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
