Kung Pao Chicken

Ingredients

Chicken

• 1 1/2 lb chicken breast

• 1 tbsp tamari

• 1 tbsp arrowroot

• 1 tbsp sherry

Kung Pao Sauce

• 3 tbsp tamari

• 2 tbsp water

• 1 tbsp sherry*

• 1 tbsp rice vinegar

• 1 tbsp honey

• 2 tsp arrowroot powder

Stir Fry

• 3 tbsp avocado oil

• 1 red bell pepper

• 8 dried chilies

• 4 cloves garlic, minced

• 1 tbsp ginger, grated

• 1 tsp sichuan peppercorn powder

• 4 green onions, sliced

• 1/2 cup cashews

Instructions

1. Add the chicken to a large bowl. Stir together the tamari, dry sherry, and arrowroot powder in a small bowl, then pour on top of the chicken. Toss together and set aside while prepping your sauce.

2. In a small bowl, whisk together the water, tamari, sherry, rice vinegar, honey, sesame oil, and arrowroot powder. Set aside.

3. Heat a large saute pan or wok over medium-high heat and dry roast the nuts for a minute, stirring them constantly until lightly toasted. Remove them to a bowl.

4. Heat 2 tablespoons of oil in the pan over medium-high heat. Add the chicken and stir fry for 3 to 4 minutes, until cooked through and lightly golden. Remove from the pan and set aside.

5. Add another tablespoon of oil to the pan (if needed) along with the bell pepper, dried chili peppers, garlic, ginger, and Sichuan powder, and stir fry for 3 to 4 minutes.

6. Re-stir the sauce (to make sure the flour hasn't settled on the bottom of the bowl), and pour it into the wok. Add the green onion and chicken, and stir fry for a minute or two, until the sauce starts to thicken and turn glossy. Turn off the heat, add the cashews and give it a final stir to combine.

Serves: 4 Time: 35 minutes Calories: 404 Protein: 42g Carbs: 11g Fat: 21g