Kung Pao Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  680g

• Rice wine vinegar

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Tamari

  White Corn Tortilla Chips - Garden of Eatin'

  100g

• Arrowroot flour

  1 tbsp or 8g

• Oil, corn, peanut, and olive

  3 tablespoon or 42g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Scallions

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

  4 medium or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  2 tsp or 4g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Cashews

  Raw, Organic - Sage Valley

  50g

• Sauce

  Cheesy, Classic Alfredo - Ragu

  100g

• Tamari

  White Corn Tortilla Chips - Garden of Eatin'

  25g

• Hoisin sauce

  Ready-to-serve

  3 tbsp or 48g

• Arrowroot

  Raw

  ¹⁄₁₆ cup, sliced or 5g

• Sesame oil

  Salad or cooking

  1 ½ tsp or 7g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Scallions

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

  1 medium or 15g

• Fried rice

  Restaurant, chinese

  100g

• Sweetened vegetable oil spread

  Margarine-like, stick or tub

  3 tbsp or 42g

• Scallions

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

  6 medium or 90g

• Garlic

  Raw

  2 cloves, minced or 6g

• Rice

  Brown, Instant - Safeway

  4 cup dry or 800g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

Directions

1. 1. Preheat oven to 450 F and line a large baking tray with foil paper
2. 2. While the oven is heating up, In a large bowl combine chicken, 1 Tbsp. Rice vinegar, 1 Tbsp. Honey, 1 Tbsp. Tamari sauce, 1 Tbsp. tapioca/arrowroot powder, 1 Tbsp. Olive oil and egg white. Spread the chicken in an even layer on the prepared baking sheet. Transfer to the oven and bake for 10 - 12 minutes, until the chicken starts to brown
3. 3. While the chicken is cooking, combine the sauce ingredients until smooth
4. 4. Heat remaining olive oil in a large skillet over medium heat, add green onions, garlic, ginger and bell peppers. Stir-fry for 2 minutes. Add the sauce mixture and cook over medium-low heat until the sauce starts to thicken. About 2 minutes. Add the chicken and cashews and cook until the chicken is heated through. About 3 minutes.
5. 5. Serve with diced green onions and extra cashews.
6. 6. TO MAKE THE FRIED RICE
7. 7. Using a large skillet, heat the oil over medium heat. Add green onions, garlic and ginger and stir-fry until fragrant. About 2 minutes. Turn up the heat to high, add rice, peas, corn and tamari sauce and stir to combine. Cook until the rice is heated through stirring as needed. Enjoy!
8. 8. Notes: if you want to intensify the chicken flavour, marinate the chicken overnight and replace chicken broth for water
9. Source: onlyglutenfreerecipes.com/recipe-items/gluten-free-kung-pao-chicken-with-easy-fried-rice/