Kung Pao Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cornstarch

  2 tsp or 5g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Water

  Plain, clean water

  ¼ cup or 59g

• Honey

  2 tsp or 14g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Coconut oil

  1 tbsp or 14g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sichuan pepper

  Spice

  ½ tsp or 50g

• Scallions

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

  ¼ cup, chopped or 25g

• Cashew nuts

  Nuts, raw

  ⅓ cup or 46g

Directions

1. Chop chicken into bite-sized pieces. Season with salt and pepper. Set aside.
2. Combine cornstarch, sesame oil, soy sauce, and water in a small saucepan. Whisk well.
3. Add honey and ginger. Bring to a gentle boil over medium heat, stirring frequently. Remove from heat.
4. Heat coconut oil in a large skillet or wok over medium-high heat. Sauté chili peppers, garlic, and Sichuan peppercorns for 30 seconds.
5. Add chicken and cook for 4-5 minutes until browned. Add scallions, combine. Stir in the sauce and cook 2-3 minutes until chicken is cooked and sauce thickens.
6. Sprinkle with chopped cashews and serve.