Crispy Shredded Chicken Chinese Stir-Fry

Aromatic, juicy and crispy shredded chicken and crunchy bell peppers are stir-fried together in this gorgeous Chinese dish. This recipe is paleo, gluten-free and low-carb friendly and can be served on its own or with a side of cauliflower or regular rice or green veggies.

Today, I’m excited to feature my guest contributor ChihYu Smith’s recipe for Chinese crispy, shredded chicken, which she made especially for my readers.

ChihYu is the recipe developer, photographer, and writer behind the blog I Heart Umami – a recipe site that teaches people how to cook Asian-inspired paleo cuisine. I think you will really enjoy this lovely stir-fry dish she made for us. Check out ChihYu’ s website and find her on Instagram , Facebook, or YouTube. Take it away ChihYu!

Hello, friends!

I’m so excited to be sharing one of my favourite recipes – Crispy Shredded Chinese Chicken – with you today.  I first discovered Irena and her blog through her post on why I eat miso. I got a great deal of inspiration from Irena’s recipes and have since then been devoting my time to perfecting Asian food in the paleo world.

Growing up in Asia, I loved watching my mom prepare dinner whenever I was home. She always had ways of making boring chicken breast juicy and flavorful. I’m going to tell you about my family’s secret. And the best part? You can apply the same principle to beef, pork, shrimp, or even veggies.

How To Make Healthy Crispy Shredded Chicken

Contrary to what you may believe, the secret to making crispy shredded chicken without deep-frying is skipping the batter and using egg-white with a balanced ratio between root vegetable starch and protein. 

The egg white adds moisture to the protein whereas the starch creates a protective shield to seal in the moisture. The ratio between starch and protein is important because the meat will get soggy if you use too much starch, and if you use too little, it will be difficult to create that crispy texture.

Chicken is seasoned and marinated with salt, white pepper (very Chinese!), ginger and garlic powders (you could also use fresh aromatics) and Chinese rice wine (which is optional). The addition of arrowroot and egg white turns this marinade into the chicken coating.

Other Stir-Fry Ingredients

Similar to my wildly popular Paleo sweet and sour chicken recipe, I use fresh red and green bell pepper to add colour and crispness to this flavourful dish. You can throw in broccoli, zucchini, scallions, carrots, Asian greens or anything else you like. 

Fresh aromatics such as ginger, scallions (green onions) and chili are also used and are very typical in Chinese cooking.

This is a dish that’s savoury, refreshing, and deeply satisfying. I hope you enjoy this post and I welcome your tips and suggestions about what’s worked for you in your own paleo cooking. Have fun & Enjoy!

What To Serve With Chinese Chicken Stir-Fry

To be honest, I enjoyed this meal as is. The chicken was very satiating and we added some broccoli to the stir fry as well as bell peppers, so it felt like a complete meal.

You could serve it over cauliflower rice or with some zucchini noodles. If you’re not doing paleo, regular white rice or brown rice or some rice noodles would go well with this dish as well. You can also steam some broccoli, bok choy or other Asian greens on the side. 

More Healthy Asian Recipes

Cauliflower Egg Fried ‘Rice’
Quick & Easy Chicken Cabbage Stir Fry
My Go-To Paleo Stir-Fry Sauce
Golden Coconut Prawns With Honey Lemon Glaze
My Nourishing Egg Drop Soup

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