Kung Pao Chicken
Author: Kristen Barkley
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
- Cut chicken breasts into bite size pieces.
- In a wok, over medium-high heat, cook chicken until lightly browned and internal temperature has reached 165 degrees.
- While chicken is cooking, whisk together sriracha sauce, apple cider vinegar, coconut aminos/tamari sauce, honey, and starch/water.
- Stir in crushed garlic, water chestnuts, cashews and onions (reserve a little for garnish).
- Add sauce to cooked chicken, mix to evenly coat and heat.
- 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
