Kung Pao Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  453g

• Cornstarch

  2 tsp or 5g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Honey

  2 tsp or 14g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Coconut oil

  1 tbsp or 14g

• Red peppers

  Hot chili, raw

  6 pepper or 270g

• Sichuan pepper

  Spice

  ½ tsp or 50g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Cashew nuts

  Nuts, dry roasted, without salt added

  ⅓ cup, halves and whole or 46g

Directions

1. 1 lb / 453 gr boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces 2 teaspoons arrowroot powder* 2 teaspoons sesame oil 3 tablespoons wheat-free soy sauce (or coconut aminos) 2 teaspoons (mild-tasting) honey ½ teaspoon dried ginger 1 tablespoon coconut oil (or olive oil 6 small dried chili peppers, cut in half and seed removed (adjust to taste) ½ teaspoon crushed Sichuan peppercorns (can be omitted) 2 garlic cloves, minced ¼ cup chopped scallions ⅓ cup chopped raw cashews *arrowroot powder acts like cornstarch (you can use cornstarch if that’s what you have in your pantry.)
2. Season chicken pieces with salt and pepper. Set aside. In a small saucepan combine arrowroot powder (or cornstarch), sesame oil, soy sauce, and four tablespoons of water. Give a good whisk making sure all the ingredients are combined. Add honey and ground ginger, place over medium heat and bring to a gentle boil, stirring frequently. Remove from the heat and set aside. In a large skillet (or wok), heat coconut oil over medium-high heat. Add chili peppers, garlic, and Sichuan peppercorns. Sauté for about 30 seconds, until fragrant. Add chicken pieces and cook for 4 to 5 minutes or until browned on all sides. Add scallions and toss to combine. Stir in the sauce and cook for further 2 to 3 minutes until the chicken is fully cooked and the sauce starts to thicken. Sprinkle with chopped cashews and serve!