Kung Pao Chicken
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This healthy Kung Pao chicken recipe has the perfect amount of crunch and just enough kick!
Ingredients
  • 1 lb Boneless Skinless Chicken Breasts
  • 2 T Sriracha Sauce
  • 2 T Apple Cider Vinegar
  • 2 T Coconut Aminos or Wheat Free Tamari Sauce
  • 1 T Raw Honey
  • 1 T Arrowroot Starch dissolved in 1 T Water
  • 1 Clove Garlic, minced
  • ¼ c Water Chestnuts, Drained & Chopped
  • ¼ c Raw Cashews, Rough Chopped
  • 4 Green Onions, Sliced
Instructions
  1. Cut chicken breasts into bite size pieces.
  2. In a wok, over medium-high heat, cook chicken until lightly browned and internal temperature has reached 165 degrees.
  3. While chicken is cooking, whisk together sriracha sauce, apple cider vinegar, coconut aminos/tamari sauce, honey, and starch/water.
  4. Stir in crushed garlic, water chestnuts, cashews and onions (reserve a little for garnish).
  5. Add sauce to cooked chicken, mix to evenly coat and heat.
  6. Place in serving dish and garnish.
Notes
Adapted from http://healthylivinghowto.com/1/post/2013/06/p-f-changs-recreation-round-up-kung-pao-chicken.html
Recipe by Marpe at https://www.marpewellness.com/recipes/kung-pao-chicken/