kung pao chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Canola oil

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  ⅓ medium or 40g

• Celery

  Raw

  2 stalk, medium or 80g

• Peanuts

  All types, raw

  ¼ cup or 37g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  ½ tsp or 1g

• Cornstarch

  ¼ tsp or 0.7g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Sauce, hot chile, sriracha

  4 ½ tsp or 23g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Rice wine vinegar

  1 tsp or 5g

• Brown sugar

  ¼ cup packed or 55g

Directions

1. Cut the bell pepper and celery stalks into big chunks and set aside in a bowl.
2. Heat a large skillet to medium-high heat and chop the boneless, skinless chicken thighs into bite sized chunks. Add coconut oil to the hot skillet and add in the chunks of chicken.
3. As the chicken cooks, make the sauce: 1/4 cup soy sauce 1/4 cup chicken broth 1.5 tbsp sriracha sauce 1 tsp Sesame Oil 1 tsp rice wine vinegar 1/4 cup brown sugar Add all the sauce ingredients above to a bowl and combine using a whisk. Set aside.
4. Once the chicken is 90% cooked through add in the veggies and cook for a couple minutes until they are slightly tender. Add in the peanuts and stir and allow to cook for another minutes as they toast. Add in the ginger and garlic, stir once more and add in the sauce.
5. Allow to cook for 3-5 minutes on high until the sauce has reduced to your liking. If desired, mix the cornstarch with some water and add to the pan to thicken up the sauce even more. Serve with rice or on its own and enjoy!