Chicken Kung-Pao PoW!
This is my favorite traditional Chinese chicken dish to make (and to eat)! I love the sweet and saltiness of this delicious kung pao sauce and the chopped nuts sure give it a mean crunch. This dish is great over a bed of cauliflower rice or veggies!
Chicken Kung-Pao PoW!
2015-01-22 19:25:10
Serves 2
A twist on the original kung-pao chicken.
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
- 1 pound skineless, boneless chicken breasts
- 1 tbsp coconut oil
- 1 tsp sesame oil
- 1 tsp arrowroot flour
- 4 tbsp coconut aminos
- 2 tsp honey
- 6 small dried red chili peppers
- ¼ cup onion, chopped
- ¼ cup red bell pepper, thinly sliced
- ¼ cup scallions, chopped
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried ginger
- ½ tsp garlic powder
- 1/3 cup cashews or almonds, chopped
- salt and black pepper to taste
Instructions
- Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
- Cut dried red chili peppers in half and set aside.
- Combine the sesame oil, arrowroot flour and coconut aminos in a small saucepan and stir. Add the honey and dried ginger and bring to a light boil over medium heat, stirring frequently. If the sauce doesn’t thicken, add more arrowroot powder.
- Remove sauce from the heat and set aside.
- In a large skillet, sauté onions over medium-high heat in coconut oil for 2 minutes then add garlic and dried red chili peppers and sauté for an additional 30 seconds.
- Add chicken pieces and cook for an additional 3 to 5 minutes until browned.
- Add the red bell pepper and scallions to the skillet and stir.
- Pour the sauce over the chicken and vegetables and cook for another 2 to 3 minutes until the chicken is cooked.
- Season with crushed red pepper flakes, salt and black pepper.
- Add the chopped cashews or almonds, stir and serve!
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