40+ Irresistible Saturday Paleo Chinese Recipes for a Healthier Weekend

Weekends are the perfect time to explore new and exciting recipes, especially when it comes to enjoying healthy meals that don’t compromise on flavor.

If you’re a fan of Chinese cuisine and want to keep things paleo-friendly, you’re in for a treat.

This collection of 40+ Saturday Paleo Chinese recipes is designed to give you a variety of delicious, nutrient-packed meals that will satisfy your cravings without the guilt.

From savory stir-fries to hearty meats and light vegetables, these recipes are perfect for a relaxing Saturday dinner or a wholesome meal with friends and family.

Whether you’re following a paleo diet or simply looking for healthier alternatives to your favorite Chinese dishes, these recipes will inspire your next culinary adventure.

So roll up your sleeves and get ready to create mouthwatering, paleo-friendly Chinese food right at home!

40+ Irresistible Saturday Paleo Chinese Recipes for a Healthier Weekend

With over 40 mouthwatering Saturday Paleo Chinese recipes, you now have a treasure trove of options to create healthy and flavorful meals that everyone will love.

These recipes prove that you can enjoy the bold, rich flavors of Chinese cuisine without sacrificing your health goals.

Whether you’re craving a spicy Szechuan stir-fry, a savory Mongolian beef, or a crispy, tender egg foo young, there’s something for everyone in this collection.

The best part is that these dishes are not only paleo-approved but also easy to prepare, making your Saturday dinner experience both enjoyable and hassle-free.

So, gather your ingredients, fire up your stove, and indulge in a guilt-free, delicious feast that will make your weekend even more special.

Ginger Garlic Beef Stir-Fry

This Ginger Garlic Beef Stir-Fry is a flavorful dish packed with tender beef strips, crunchy vegetables, and a savory sauce. It’s a perfect balance of bold Chinese-inspired flavors and the wholesomeness of paleo-friendly ingredients. Whether you’re hosting a Saturday dinner or treating yourself to a satisfying meal, this recipe ensures a guilt-free indulgence.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp sesame oil (optional)
• Sea salt and black pepper to taste

Instructions:

1. Marinate the beef slices with coconut aminos, arrowroot powder, and a pinch of salt for 15 minutes.
2. Heat 1 tbsp avocado oil in a skillet over medium-high heat. Stir-fry the beef until browned. Remove and set aside.
3. In the same skillet, add the remaining oil. Sauté garlic and ginger until fragrant.
4. Add the vegetables and stir-fry until crisp-tender, about 3–5 minutes.
5. Return the beef to the skillet. Toss to combine, and drizzle with sesame oil if desired.
6. Serve hot as is or with a side of cauliflower rice.

This recipe captures the essence of classic Chinese stir-fries while remaining paleo-compliant. Its rich, savory notes make it a delightful dish for any meal. The combination of tender beef and fresh vegetables ensures every bite is satisfying.

Sweet and Sour Chicken

A healthier take on the traditional Chinese dish, this paleo Sweet and Sour Chicken is bursting with tangy and sweet flavors. The tender chicken pieces, coated in a light crispy crust, blend beautifully with a vibrant homemade sauce. This dish will transport your taste buds to an authentic Chinese kitchen while keeping your Saturday paleo commitment intact.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/4 cup tapioca starch
• 2 tbsp coconut oil
• 1/4 cup pineapple juice
• 2 tbsp apple cider vinegar
• 1 tbsp coconut aminos
• 2 tbsp honey
• 1 tbsp tomato paste
• 1 small carrot, julienned
• 1 red bell pepper, diced
• 1 green onion, chopped

Instructions:

1. Coat the chicken pieces with tapioca starch, ensuring an even layer.
2. Heat coconut oil in a skillet over medium-high heat. Fry the chicken until golden brown and cooked through. Remove and set aside.
3. In a small bowl, mix pineapple juice, apple cider vinegar, coconut aminos, honey, and tomato paste to create the sauce.
4. In the same skillet, stir-fry carrot and bell pepper until tender.
5. Pour the sauce into the skillet and bring to a gentle simmer. Add the chicken and toss to coat evenly.
6. Garnish with green onion before serving.

This dish brings the nostalgia of sweet and sour Chinese classics while keeping your meals wholesome. The sauce’s natural sweetness and tanginess create a perfect harmony with the juicy chicken and fresh vegetables.

Spicy Sesame Shrimp with Zoodles

Elevate your Saturday with Spicy Sesame Shrimp with Zoodles, a vibrant dish that combines the boldness of spicy shrimp with the lightness of zucchini noodles. This paleo-friendly recipe offers a refreshing twist on traditional Chinese noodle dishes while keeping it nutritious and gluten-free.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp coconut aminos
• 1 tsp fish sauce
• 1 tsp chili garlic paste
• 2 tbsp avocado oil
• 2 zucchini, spiralized
• 2 garlic cloves, minced
• 1 tbsp sesame seeds
• 1 green onion, sliced

Instructions:

1. Marinate shrimp in coconut aminos, fish sauce, and chili garlic paste for 15 minutes.
2. Heat avocado oil in a skillet over medium-high heat. Add shrimp and cook until pink and slightly crispy. Remove and set aside.
3. In the same skillet, sauté garlic until fragrant. Add zucchini noodles and toss lightly for 2–3 minutes.
4. Return shrimp to the skillet and mix with the zoodles. Sprinkle with sesame seeds and green onion.
5. Serve hot and enjoy the spicy, savory goodness.

This dish is a testament to how healthy eating can be packed with flavor. The tender shrimp, combined with the crunch of zucchini noodles and the heat of chili, ensures every bite is a delightful surprise. Perfect for a quick yet elegant Saturday meal.

Paleo Kung Pao Chicken

Kung Pao Chicken is a Chinese classic known for its balance of savory, spicy, and slightly sweet flavors. This paleo version replaces soy sauce with coconut aminos and uses a healthy combination of nuts, lean chicken, and vegetables to create a satisfying dish. It’s a perfect weekender meal, full of flavor but still healthy.

Ingredients:

• 1 lb chicken breast, diced
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup cashews, roasted
• 1/4 cup red bell pepper, diced
• 1/4 cup green onion, chopped
• 1/2 tsp red pepper flakes
• 2 garlic cloves, minced
• 1 tbsp avocado oil
• 1 tsp ginger, grated
• 1 tbsp sesame oil (optional)

Instructions:

1. In a bowl, mix coconut aminos, apple cider vinegar, honey, and red pepper flakes. Set aside.
2. Heat avocado oil in a pan over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove the chicken and set aside.
3. In the same pan, add garlic and ginger. Sauté for about 30 seconds, then add the bell pepper and cook for another 2 minutes.
4. Add the cooked chicken back into the pan. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
5. Toss in the cashews and stir for another 2 minutes.
6. Garnish with green onions and sesame oil before serving.

Kung Pao Chicken is a deliciously complex dish that combines the heat of chili flakes with the crunch of cashews and a touch of sweetness from honey. It’s satisfying and packed with proteins, healthy fats, and antioxidants, making it the ideal meal for a Saturday night.

Paleo Beef and Broccoli

Beef and broccoli is a traditional Chinese dish that is both simple and full of flavor. By using coconut aminos in place of soy sauce and a light marinade, this paleo-friendly version provides all the deliciousness of the original without compromising on health. This dish makes for a hearty and nutritious meal that is perfect for a quick yet filling dinner.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp arrowroot powder
• 1 tsp sesame oil
• 2 cups broccoli florets
• 2 garlic cloves, minced
• 1/4 cup beef broth
• 1 tbsp avocado oil
• 1 tsp ginger, grated

Instructions:

1. Marinate the beef slices with coconut aminos, arrowroot powder, and a pinch of salt for 15 minutes.
2. Heat avocado oil in a large skillet over medium-high heat. Sauté garlic and ginger until fragrant.
3. Add the broccoli florets and stir-fry for about 3 minutes. Add the beef broth and let the broccoli steam until tender.
4. Push the vegetables to the side of the skillet and add the beef to the pan, cooking for about 3–4 minutes until browned.
5. Stir to combine the beef and broccoli and drizzle with sesame oil. Cook for an additional 2 minutes.
6. Serve hot and enjoy!

This Paleo Beef and Broccoli dish is packed with flavor and texture, from the tender, marinated beef to the crisp-tender broccoli. It’s a great option for a nutritious and satisfying dinner, and the lightness of the dish makes it ideal for a weekend meal.

Paleo Lemon Chicken with Bok Choy

This zesty and refreshing dish uses the bright flavor of lemon to bring together tender chicken and nutrient-packed bok choy, a classic Chinese vegetable. This paleo recipe is light, full of fresh ingredients, and packed with bright flavors, making it an ideal choice for a healthy Saturday meal.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp coconut aminos
• 2 tbsp avocado oil
• 2 garlic cloves, minced
• 2 cups bok choy, chopped
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. Marinate the chicken thighs with lemon zest, lemon juice, coconut aminos, and a pinch of salt for 20 minutes.
2. Heat avocado oil in a large skillet over medium-high heat. Add the chicken thighs and cook until golden brown and cooked through, about 6–7 minutes per side.
3. Remove the chicken from the skillet and set aside. In the same skillet, sauté garlic for about 30 seconds.
4. Add bok choy to the pan and cook until tender, about 3–4 minutes.
5. Drizzle honey (if using) over the bok choy and stir to combine. Return the chicken to the pan, tossing everything together.
6. Garnish with extra lemon zest and serve hot.

This Lemon Chicken with Bok Choy is a light yet flavorful dish, perfect for a refreshing weekend meal. The citrusy notes of the lemon brighten up the hearty chicken and tender bok choy, creating a balanced and satisfying dinner. Its fresh ingredients and minimal prep make it a winner for paleo eaters.

Paleo Orange Chicken

A healthier twist on the popular Chinese orange chicken, this paleo version swaps out refined sugars for natural honey and uses coconut aminos to mimic the rich flavor of soy sauce. The result is a tangy, crispy, and utterly delicious dish that brings the best of Chinese cuisine while adhering to a clean eating lifestyle.

Ingredients:

• 1 lb chicken breast, cut into bite-sized chunks
• 1/4 cup coconut flour
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 2 tbsp honey
• 2 tbsp coconut aminos
• 1 tsp apple cider vinegar
• 1/2 tsp red pepper flakes (optional)
• Green onions for garnish

Instructions:

1. In a bowl, mix coconut flour and arrowroot powder. Toss the chicken pieces in the mixture to coat evenly.
2. Heat avocado oil in a large skillet over medium-high heat. Fry the chicken until golden brown and crispy, about 4–5 minutes per side. Remove and set aside.
3. In a small saucepan, combine orange juice, orange zest, honey, coconut aminos, apple cider vinegar, and red pepper flakes. Bring to a simmer and cook for 5–7 minutes until thickened.
4. Pour the orange sauce over the chicken and toss to coat.
5. Garnish with chopped green onions and serve.

This Paleo Orange Chicken delivers all the bright and tangy flavors of the classic Chinese dish without the added sugars and processed ingredients. It’s a healthier, satisfying option that’s perfect for a Saturday night meal, providing a balance of protein, sweetness, and a bit of spice.

Paleo Mongolian Beef

Mongolian Beef is a Chinese takeout favorite, known for its rich and savory flavor. This paleo version uses coconut aminos to replace soy sauce and adds a touch of sweetness with natural honey. The result is a deliciously satisfying dish that’s perfect for a paleo-friendly Saturday dinner.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 1/2 cup green onions, chopped
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Marinate the flank steak with coconut aminos, honey, and arrowroot powder for 15 minutes.
2. Heat avocado oil in a skillet over medium-high heat. Sauté garlic and ginger until fragrant, about 1 minute.
3. Add the marinated beef to the skillet and cook for 4-5 minutes, allowing the beef to brown and become crispy.
4. Add the chopped green onions and red pepper flakes (if using). Stir well to combine.
5. Continue to cook for another 2 minutes, then remove from heat.
6. Serve hot with steamed vegetables or cauliflower rice.

This Paleo Mongolian Beef recipe offers a rich, flavorful meal with tender beef and aromatic spices. The slight sweetness from the honey and the bold taste of ginger and garlic create a balanced and satisfying dish that’s perfect for paleo dieters.

Paleo Szechuan Shrimp

Szechuan Shrimp is a bold and spicy dish that’s both flavorful and satisfying. In this paleo version, we use coconut aminos for umami flavor and a bit of chili garlic paste to bring in the heat. The shrimp is paired with crisp vegetables, creating a delicious meal that packs a punch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut aminos
• 1 tbsp chili garlic paste
• 1 tbsp sesame oil
• 1/2 cup bell peppers, sliced
• 1/2 cup zucchini, sliced
• 2 garlic cloves, minced
• 1/2 tsp ground Szechuan peppercorns
• 1 tbsp avocado oil
• 1/4 cup green onions, sliced

Instructions:

1. In a bowl, mix coconut aminos, chili garlic paste, and sesame oil. Marinate the shrimp in this mixture for 10 minutes.
2. Heat avocado oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add the marinated shrimp and cook for 2-3 minutes on each side until pink and slightly crispy.
4. Toss in the bell peppers, zucchini, and Szechuan peppercorns. Stir-fry for another 3 minutes until the vegetables are crisp-tender.
5. Garnish with green onions and serve hot.

This Paleo Szechuan Shrimp brings all the bold, spicy flavors of traditional Chinese cuisine while maintaining a healthy, paleo-friendly profile. The heat from chili garlic paste and Szechuan peppercorns adds depth, while the vegetables keep it fresh and light.

Paleo Cashew Chicken

Cashew Chicken is a favorite Chinese dish, often enjoyed for its savory, sweet, and crunchy elements. In this paleo version, we replace processed ingredients with wholesome, nutrient-rich options like coconut aminos and raw cashews. This dish is perfect for a hearty yet healthy Saturday night dinner.

Ingredients:

• 1 lb chicken breast, diced
• 1/4 cup coconut aminos
• 1 tbsp honey
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 1/2 cup cashews, roasted
• 1/2 cup bell peppers, sliced
• 1/4 cup onions, sliced
• 2 garlic cloves, minced
• 1 tsp ginger, grated

Instructions:

1. Marinate the chicken with coconut aminos, honey, and arrowroot powder for 15 minutes.
2. Heat avocado oil in a skillet over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add garlic, ginger, bell peppers, and onions. Sauté for another 2-3 minutes until vegetables are tender.
4. Stir in the cashews and toss everything together.
5. Serve hot, optionally with cauliflower rice.

Paleo Cashew Chicken is a deliciously balanced dish with tender chicken, crunchy cashews, and fresh vegetables. The combination of honey and coconut aminos gives a slightly sweet and savory flavor, making this an irresistible dish for any Saturday night meal.

Paleo Lemon-Ginger Shrimp Stir-Fry

This Lemon-Ginger Shrimp Stir-Fry is a zesty, fresh, and vibrant dish that is perfect for anyone following a paleo diet. With a tangy lemon sauce, ginger, and succulent shrimp, this meal is light but satisfying. It’s an ideal choice for a Saturday evening when you’re craving something fresh and healthy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• 2 tbsp avocado oil
• 1 lemon, juiced
• 1/2 cup snap peas
• 1/2 cup bell peppers, sliced
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Marinate the shrimp in coconut aminos, lemon juice, ginger, and a pinch of salt and pepper for 10 minutes.
2. Heat avocado oil in a skillet over medium-high heat. Add garlic and ginger and sauté until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook for 2-3 minutes until pink and tender.
4. Toss in the snap peas and bell peppers and cook for another 2-3 minutes until vegetables are tender but still crisp.
5. Serve hot, garnished with extra lemon slices or fresh herbs.

This Lemon-Ginger Shrimp Stir-Fry is both light and flavorful, with a refreshing citrus zing and the aromatic warmth of ginger. The shrimp is perfectly tender, and the vegetables add a satisfying crunch, making this a refreshing and healthy meal perfect for a Saturday evening.

Paleo General Tso’s Chicken

General Tso’s Chicken is a popular Chinese takeout dish known for its crispy chicken and sweet-spicy sauce. This paleo version swaps out the flour and soy sauce for healthier, whole ingredients, creating a lighter, yet just as satisfying, version of the classic dish. It’s a flavorful and crunchy delight that’s perfect for a Saturday night treat.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/4 cup coconut flour
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup green onions, sliced

Instructions:

1. Toss the chicken pieces in coconut flour and arrowroot powder until evenly coated.
2. Heat avocado oil in a skillet over medium-high heat. Add the chicken pieces and cook until crispy and golden brown, about 6-7 minutes.
3. In a separate bowl, mix coconut aminos, apple cider vinegar, honey, garlic, ginger, and red pepper flakes to make the sauce.
4. Once the chicken is crispy, pour the sauce over the chicken and toss to coat evenly.
5. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Garnish with green onions and serve hot.

This Paleo General Tso’s Chicken captures all the bold, tangy, and slightly sweet flavors of the traditional dish while keeping it healthy. It’s crunchy, satisfying, and makes for a perfect Saturday meal that’s both indulgent and nutritious.

Paleo Moo Shu Pork

Moo Shu Pork is a flavorful and light Chinese dish known for its blend of tender pork, vegetables, and a savory sauce. This paleo-friendly version uses coconut aminos for that umami flavor, paired with crisp veggies and stir-fried pork for a delicious meal. It’s perfect for a satisfying, yet healthy dinner.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 1/4 cup coconut aminos
• 2 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 2 cups cabbage, shredded
• 1/2 cup carrots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Marinate the pork slices in coconut aminos, apple cider vinegar, sesame oil, and a pinch of salt and pepper for 15 minutes.
2. Heat a skillet over medium-high heat and sauté the pork until browned and cooked through, about 4-5 minutes. Remove and set aside.
3. In the same skillet, sauté garlic until fragrant, then add cabbage, carrots, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender.
4. Add the cooked pork back to the skillet and toss everything together.
5. Garnish with chopped green onions and serve hot.

This Paleo Moo Shu Pork is a vibrant and delicious dish that combines tender pork and crisp vegetables. The flavors of coconut aminos and sesame oil provide the perfect balance, making it a wholesome and satisfying option for a weekend dinner.

Paleo Egg Foo Young

Egg Foo Young is a traditional Chinese dish made with eggs, vegetables, and a savory sauce. This paleo version eliminates soy sauce and uses coconut aminos instead, creating a healthier, whole-food version that’s still full of flavor. It’s a great choice for a protein-packed Saturday meal that’s both filling and nutritious.

Ingredients:

• 4 large eggs
• 1/2 cup mushrooms, sliced
• 1/2 cup bell peppers, diced
• 1/4 cup green onions, chopped
• 2 tbsp coconut aminos
• 1/2 tsp ginger, grated
• 1 tbsp avocado oil
• 1 tbsp arrowroot powder
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk the eggs with coconut aminos, ginger, arrowroot powder, and a pinch of salt and pepper.
2. Heat avocado oil in a skillet over medium heat. Add the mushrooms, bell peppers, and green onions and sauté until softened, about 4-5 minutes.
3. Pour the egg mixture into the skillet, covering the vegetables evenly. Let it cook for 3-4 minutes until the edges begin to set.
4. Flip the egg mixture carefully and cook for another 2-3 minutes until fully cooked through.
5. Serve hot, optionally with a side of cauliflower rice.

Paleo Egg Foo Young is a delicious and easy dish that packs a lot of flavor and nutrition into one meal. With a fluffy egg base and crunchy vegetables, it’s a protein-rich, wholesome option that’s perfect for a light yet satisfying Saturday dinner.

Paleo Sweet and Sour Pork

Sweet and Sour Pork is a beloved Chinese dish known for its balance of tangy, sweet, and savory flavors. This paleo version uses natural sweeteners like honey and apple cider vinegar while eliminating refined sugars and processed ingredients. It’s a great choice for a tasty yet healthy meal on a Saturday night.

Ingredients:

• 1 lb pork tenderloin, cut into bite-sized cubes
• 2 tbsp coconut flour
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 1/2 cup pineapple chunks
• 1/4 cup coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 1/2 red bell pepper, sliced
• 1/4 cup green onions, sliced

Instructions:

1. Coat the pork cubes in coconut flour and arrowroot powder until evenly covered.
2. Heat avocado oil in a skillet over medium-high heat. Add the pork and cook until browned and crispy, about 5-7 minutes.
3. In a small bowl, whisk together coconut aminos, apple cider vinegar, honey, and pineapple juice.
4. Add the bell pepper and pineapple chunks to the skillet, stirring well.
5. Pour the sauce over the pork and vegetables, tossing to coat evenly. Cook for another 2-3 minutes until the sauce thickens.
6. Garnish with green onions and serve hot.

Paleo Sweet and Sour Pork is a delightful dish with the perfect balance of flavors. The tangy pineapple, savory pork, and slight sweetness from honey create a satisfying meal that’s ideal for a paleo-friendly Saturday night.

Note: More recipes​ are coming soon!