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

  4 tbsp or 59g

• Honey

  2 tsp or 14g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Coconut oil

  1 tbsp or 14g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sichuan Pepper

  Rato Bhale

  ½ tbsp or 3g

• Scallions

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

  4 tbsp chopped or 24g

• Cashew nuts

  Nuts, raw

  6 tbsp or 52g

Directions

1. Chop the chicken into bite-sized pieces and season with salt and pepper. Set aside.
2. In a small saucepan, whisk together cornstarch, sesame oil, soy sauce, and water until smooth.
3. Add honey and ginger to the saucepan. Bring to a gentle boil over medium heat, stirring frequently, then remove from heat.
4. Heat coconut oil in a large skillet or wok over medium-high heat. Sauté the dried chili peppers, garlic, and Sichuan pepper for 30 seconds.
5. Add the chicken to the skillet and cook for 4-5 minutes until browned. Stir in the scallions and sauce, cooking for another 2-3 minutes until the chicken is cooked through and the sauce thickens.
6. Sprinkle with chopped cashews and serve immediately.