(Paleo) Kung Pao Chicken
(Paleo) Kung Pao Chicken
Ingredients
Serves 4
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
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.)
Directions
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!