35+ Flavorful Holiday Paleo Chinese Recipes to Wow Your Guests

The holiday season is a time for joy, family, and of course, food!

But for those following a paleo lifestyle, navigating traditional holiday feasts and parties can be a challenge, especially when it comes to indulging in your favorite Chinese dishes.

Fortunately, paleo recipes offer a way to enjoy the rich, bold flavors of Chinese cuisine while staying true to your health goals.

In this collection of 35+ holiday paleo Chinese recipes, you’ll find mouthwatering options perfect for holiday celebrations.

From crispy appetizers and savory stir-fries to slow-cooked classics and indulgent desserts, these recipes are packed with wholesome, nutrient-dense ingredients.

Whether you’re hosting a festive gathering or preparing a quiet family dinner, this roundup has everything you need to impress your guests and stick to your paleo commitment.

Say goodbye to processed sauces, refined sugars, and gluten-filled dishes!

These paleo-friendly recipes showcase the best of Chinese cuisine using fresh vegetables, clean proteins, and natural flavorings like coconut aminos, honey, and aromatic spices.

35+ Flavorful Holiday Paleo Chinese Recipes to Wow Your Guests

The holidays are a time to indulge, but that doesn’t mean compromising on your paleo goals.

With these 35+ holiday paleo Chinese recipes, you can enjoy festive meals that are as flavorful as they are nourishing.

From classic dishes like Paleo Sweet and Sour Pork to adventurous options like Chinese Five-Spice Duck Breast, these recipes prove that clean eating can be both satisfying and celebratory.

This collection not only offers healthy alternatives to traditional Chinese cuisine but also inspires creativity in the kitchen.

By swapping out processed ingredients for natural ones, you can enjoy guilt-free dishes that your family and friends will rave about.

So, whether you’re hosting a grand holiday dinner or whipping up quick weeknight meals during the festive season, these paleo Chinese recipes are sure to become favorites in your kitchen.

Paleo Chinese Lemon Chicken

This Paleo-friendly lemon chicken dish is a refreshing twist on the classic Chinese takeout favorite. Made with tender chicken breast coated in a light almond flour batter and tossed in a zesty, tangy lemon sauce, this dish will satisfy your cravings while keeping things healthy. The rich, citrusy flavors combined with the crispy texture of the chicken create a perfect balance for your holiday feast.

Ingredients:

• 2 chicken breasts, cut into thin strips
• ½ cup almond flour
• 1 tablespoon arrowroot powder
• 1 egg
• 1 tablespoon coconut oil
• 1 tablespoon ginger, minced
• 1 garlic clove, minced
• 1 lemon (juice and zest)
• ¼ cup chicken broth (unsweetened)
• 1 tablespoon coconut aminos
• 1 teaspoon honey
• Salt and pepper, to taste

Directions:

1. In a shallow bowl, combine almond flour, arrowroot powder, salt, and pepper. In another bowl, whisk the egg.
2. Dip the chicken strips into the egg mixture, then coat them with the almond flour mixture.
3. Heat coconut oil in a skillet over medium-high heat. Cook the chicken in batches, frying for 4-5 minutes per side until golden brown and crispy.
4. In a separate saucepan, heat a little coconut oil and sauté the minced ginger and garlic until fragrant, about 1 minute.
5. Add the lemon juice, lemon zest, chicken broth, coconut aminos, and honey. Simmer the sauce for 2-3 minutes, stirring occasionally.
6. Pour the sauce over the fried chicken and toss to coat evenly.

This Paleo Chinese Lemon Chicken is a delightful alternative to heavier, sugar-laden takeout options. The use of coconut aminos and almond flour gives this dish its paleo-friendly twist without sacrificing flavor. It’s perfect for those who want to enjoy the comforting tastes of Chinese cuisine while maintaining a healthier diet during the holiday season.

Paleo Sweet and Sour Pork

This Paleo Sweet and Sour Pork recipe offers all the flavors of the traditional Chinese dish but with wholesome ingredients that stay true to a grain-free, gluten-free lifestyle. The pork is perfectly crisped and coated in a vibrant, tangy sauce made from fresh pineapple, bell peppers, and apple cider vinegar, making it a colorful and flavorful dish for your holiday table.

Ingredients:

• 1 lb pork tenderloin, cut into cubes
• ½ cup arrowroot powder
• 2 tablespoons coconut oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup pineapple chunks (fresh or canned in juice, drained)
• ¼ cup apple cider vinegar
• 2 tablespoons coconut aminos
• 1 tablespoon honey
• 1 tablespoon ginger, minced
• 1 garlic clove, minced
• Salt and pepper, to taste

Directions:

1. Season the pork cubes with salt and pepper, then toss them in arrowroot powder to coat evenly.
2. Heat coconut oil in a large skillet over medium-high heat. Add the pork cubes in batches, cooking them until golden brown and crispy, about 4-5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, sauté the ginger and garlic for 1 minute, until fragrant.
4. Add the bell peppers, pineapple chunks, apple cider vinegar, coconut aminos, and honey. Stir to combine and cook for 3-4 minutes, allowing the sauce to thicken slightly.
5. Return the pork to the skillet and toss it in the sauce until evenly coated.

The Paleo Sweet and Sour Pork is a delightful addition to any holiday meal. The natural sweetness of the pineapple paired with the tangy apple cider vinegar gives it an authentic flavor without any refined sugars. This dish is not only a crowd-pleaser but also fits perfectly within a healthier, whole-foods-focused diet.

Paleo Mongolian Beef

For a rich and savory option, this Paleo Mongolian Beef recipe delivers a satisfying dish with a hint of sweetness and umami. The tender beef is sautéed to perfection and coated in a thick, flavorful sauce made from coconut aminos and ginger. It’s a perfect recipe to serve during the holidays when you’re craving hearty, flavorful Chinese food but want to keep it Paleo.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tablespoons arrowroot powder
• 2 tablespoons coconut oil
• 3 green onions, chopped
• 2 tablespoons ginger, minced
• 3 garlic cloves, minced
• ¼ cup coconut aminos
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Directions:

1. Season the flank steak with salt and pepper, then toss it in arrowroot powder to coat.
2. Heat coconut oil in a large skillet over medium-high heat. Add the beef in batches and cook for 2-3 minutes per side until browned and crispy.
3. Remove the beef from the skillet and set it aside.
4. In the same skillet, sauté the ginger and garlic until fragrant, about 1 minute.
5. Add the coconut aminos, honey, apple cider vinegar, and green onions to the skillet, stirring to combine. Let the sauce simmer for 2-3 minutes, until it thickens slightly.
6. Return the beef to the skillet and toss until well coated in the sauce.

This Paleo Mongolian Beef brings all the savory richness of the classic dish with none of the sugar or gluten. The coconut aminos provide the perfect umami flavor while the honey adds a subtle sweetness, making this recipe ideal for anyone looking for a healthier but indulgent meal during the holidays.

Paleo Kung Pao Chicken

This Paleo Kung Pao Chicken brings the bold, savory flavors of the classic dish, but with a healthier twist. Tender chicken chunks are stir-fried with a vibrant mix of vegetables and tossed in a spicy, tangy sauce made from coconut aminos and apple cider vinegar. This dish is the perfect balance of heat, sweetness, and umami for your holiday spread.

Ingredients:

• 2 chicken breasts, diced into bite-sized pieces
• ½ cup cashews (raw or toasted)
• 1 red bell pepper, diced
• 1 zucchini, diced
• ¼ cup coconut aminos
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 2 tablespoons coconut oil
• 1 tablespoon ginger, minced
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1-2 tablespoons chili paste (adjust to taste)
• 2 green onions, chopped
• Salt and pepper, to taste

Directions:

1. Heat coconut oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes.
2. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add sesame oil, ginger, garlic, and chili paste, and sauté for 1-2 minutes until fragrant.
4. Add the coconut aminos, apple cider vinegar, honey, and green onions. Stir to combine, and let the sauce simmer for 2-3 minutes until slightly thickened.
5. Add the chicken back to the skillet, along with the cashews and vegetables. Stir to coat evenly and cook for another 3-4 minutes until heated through.

This Paleo Kung Pao Chicken is perfect for those who love spicy, flavorful dishes without the gluten or added sugars found in traditional recipes. The combination of cashews, bell peppers, and zucchini adds texture and nutrients, while the tangy sauce gives this dish an irresistible kick. It’s a festive dish that can easily be served for any holiday gathering.

Paleo Shrimp and Broccoli Stir Fry

This quick and easy Paleo Shrimp and Broccoli Stir Fry is a great addition to your holiday table. The shrimp is perfectly cooked, and the broccoli adds a satisfying crunch, all coated in a savory, slightly spicy coconut aminos-based sauce. This dish is light yet flavorful, making it a great choice for anyone looking to enjoy a healthy, protein-packed option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 2 tablespoons ginger, minced
• ¼ cup coconut aminos
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon chili flakes (optional)
• Salt and pepper, to taste

Directions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the garlic and ginger, sautéing for 1 minute until fragrant.
3. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally until they are tender yet still crisp.
4. In a small bowl, combine coconut aminos, apple cider vinegar, honey, sesame oil, and chili flakes.
5. Pour the sauce over the broccoli and stir to coat evenly. Let the sauce simmer for 1-2 minutes.
6. Add the shrimp back into the skillet and toss everything together until evenly coated.

This Paleo Shrimp and Broccoli Stir Fry is a quick, easy, and nutrient-packed option that’s perfect for holiday meals. The combination of shrimp, coconut aminos, and sesame oil creates a savory dish that is light but still packed with flavor. The addition of chili flakes adds just the right amount of heat to keep your taste buds engaged.

Paleo Beef and Bok Choy Stir Fry

This Paleo Beef and Bok Choy Stir Fry is a simple yet flavorful dish that brings together tender beef and crisp bok choy, tossed in a savory coconut aminos sauce with a hint of sweetness from honey. It’s an excellent choice for those looking for a lean protein option that’s still packed with flavor for a holiday meal.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tablespoons coconut oil
• 4 cups bok choy, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• ¼ cup coconut aminos
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon toasted sesame seeds (optional)
• Salt and pepper, to taste

Directions:

1. Heat coconut oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook until browned, about 4-5 minutes. Remove the beef and set it aside.
2. In the same skillet, add garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the bok choy and cook for 3-4 minutes until wilted, stirring occasionally.
4. In a small bowl, whisk together coconut aminos, honey, sesame oil, and apple cider vinegar.
5. Pour the sauce over the bok choy and stir to combine. Let it simmer for 2-3 minutes to allow the flavors to meld.
6. Add the beef back into the skillet and toss everything together to coat. Garnish with toasted sesame seeds.

This Paleo Beef and Bok Choy Stir Fry is a hearty and healthy dish that highlights the flavors of fresh vegetables and tender beef. The coconut aminos and sesame oil create a rich and savory base, while the honey adds a touch of sweetness. This dish is perfect for any holiday meal where you want something light, but satisfying.

Paleo Sweet and Sour Pork

This Paleo Sweet and Sour Pork recreates the classic takeout favorite with a healthier twist. Tender pork pieces are pan-fried until crispy and then coated in a vibrant sweet-and-sour sauce made with natural ingredients like honey, pineapple juice, and coconut aminos. The result is a flavorful dish that’s perfect for holiday entertaining.

Ingredients:

• 1 lb pork tenderloin, cut into bite-sized pieces
• ¼ cup arrowroot powder
• 2 tablespoons coconut oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup pineapple chunks (fresh or canned in natural juice)
• ¼ cup pineapple juice
• 2 tablespoons coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon tomato paste
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• Salt and pepper, to taste

Directions:

1. Toss the pork pieces in arrowroot powder, ensuring an even coating.
2. Heat coconut oil in a large skillet over medium-high heat. Add the pork pieces and cook until golden brown and crispy, about 5-6 minutes. Remove and set aside.
3. In the same skillet, add the bell peppers and sauté for 2-3 minutes until slightly softened.
4. Add the pineapple chunks and cook for another 1-2 minutes.
5. In a small bowl, whisk together pineapple juice, coconut aminos, apple cider vinegar, honey, tomato paste, garlic powder, and ground ginger.
6. Pour the sauce into the skillet, stirring to combine, and let it simmer for 2-3 minutes.
7. Add the cooked pork back to the skillet, toss to coat in the sauce, and heat through for 1-2 minutes.

This Paleo Sweet and Sour Pork delivers on flavor and texture without relying on processed ingredients. The tangy sauce and tender pork make it a satisfying holiday dish that’s sure to please both paleo and non-paleo eaters.

Paleo Moo Shu Chicken

This Paleo Moo Shu Chicken is a lighter, grain-free version of the traditional dish. Made with tender chicken, crisp vegetables, and a savory coconut aminos-based sauce, it’s served in lettuce wraps instead of pancakes, making it both healthy and festive for holiday feasts.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tablespoons coconut oil
• 2 cups shredded cabbage
• 1 cup sliced mushrooms
• 1 carrot, julienned
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• ¼ cup coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 8 large lettuce leaves (such as iceberg or butter lettuce)

Directions:

1. Heat coconut oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
2. In the same skillet, add garlic, ginger, and green onions, sautéing for 1-2 minutes until fragrant.
3. Add the cabbage, mushrooms, and carrot, cooking for 4-5 minutes until tender but still crisp.
4. In a small bowl, whisk together coconut aminos, sesame oil, apple cider vinegar, and honey. Pour the sauce into the skillet and stir to combine.
5. Add the cooked chicken back into the skillet, tossing to coat in the sauce and heat through.
6. Serve the chicken and vegetables in lettuce wraps for a fun and festive presentation.

This Paleo Moo Shu Chicken is not only delicious but also a creative way to add an interactive dish to your holiday table. The crisp lettuce wraps and bold flavors make it a standout choice for gatherings.

Paleo Chinese Five-Spice Duck Breast

This Paleo Chinese Five-Spice Duck Breast is an elegant and flavorful dish perfect for holiday celebrations. The duck is marinated with a blend of five-spice powder, coconut aminos, and honey, then seared to crispy perfection and roasted to lock in the juices. It’s a show-stopping main course that pairs beautifully with roasted vegetables or cauliflower rice.

Ingredients:

• 2 duck breasts, skin-on
• 1 tablespoon Chinese five-spice powder
• 3 tablespoons coconut aminos
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• Salt and pepper, to taste

Directions:

1. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season with salt, pepper, and Chinese five-spice powder.
2. In a small bowl, whisk together coconut aminos, honey, apple cider vinegar, garlic, and ginger. Pour the mixture over the duck breasts and marinate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. Heat a cast-iron skillet over medium heat. Place the duck breasts skin-side down in the skillet and sear for 5-7 minutes until the skin is golden and crispy. Flip the duck and sear the other side for 2 minutes.
5. Transfer the skillet to the oven and roast for 5-7 minutes, or until the duck reaches your desired level of doneness (135°F for medium rare).
6. Let the duck rest for 5 minutes before slicing thinly.

This Paleo Chinese Five-Spice Duck Breast is a luxurious dish that will impress your guests with its crispy skin and tender, flavorful meat. The marinade enhances the duck’s natural richness, while the five-spice powder adds a festive touch, making it an unforgettable holiday main course.

Note: More recipes​ are coming soon!