(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!