Kung Pao Chicken
Print recipe| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy | Peanuts, Soy, Tree Nuts |
| Dietary | Diabetic, Gluten Free |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Occasion | Casual Party, Formal Party |
| Region | Chinese |
This recipe isn't perfectly authentic, but it is tasty and uses pretty wholesome ingredients.
Ingredients
- 1lb chicken breast (cut into 1-inch cubes)
- 1 tablespoon coconut oil
- 2 cups mushrooms (quartered)
- 2 bell peppers (chopped)
- 4-6 green onions (cut into 1-inch pieces)
- 2 tablespoons corn starch (non-GMO and/or organic) (divided)
- 1 tablespoon water
- 3 tablespoons reduced sodium tamari (divided)
- 2 tablespoons sriracha sauce
- 2 teaspoons rice wine vinegar
- 10-12 dried red chiles
- 1/4 cup nuts, such as peanuts or cashews
Directions
| Step 1 | |
| In a medium bowl, combine chopped chicken with 1 tablespoon corn starch and 1 tablespoon tamari, Let sit for a few minutes while you chop the other vegetables. | |
| Step 2 | |
| Preheat a wok over medium-high heat and add coconut oil. Add chicken and cook until all sides are opaque. | |
| Step 3 | |
| Add mushrooms and cook for another 3-5 minutes. Add bell peppers and cook another 2-3 minutes. Add green onions and dried red chilis and cook for about 2 minutes. | |
| Step 4 | |
| Meanwhile, combine tamari, rice wine vinegar, sriracha, and 1 tablespoon corn starch dissolved in 1 tablespoon water. Add to the wok after you finish cooking the chicken and vegetables. Stir to combine and turn down heat. Cook for 1-2 minutes or until sauce has thickened. | |
| Step 5 | |
| Top with nuts and serve. | |
