Spicy Kung Pao Chicken

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July 10, 2017

Recipe by Wicked Spatula

Ingredients

Chicken marinade

1 lb chicken breast, cut into 1 inch pieces

2 tablespoons fresh minced ginger

4 garlic cloves, minced

2 1/2 teaspoons tapioca flour

1 teaspoon coconut aminos

1 teaspoon rice wine vinegar

1 teaspoon coconut sugar

1 teaspoon salt

1 tablespoon cold water

Sauce

2 tablespoons chicken or beef broth

1 tablespoon balsamic vinegar

1 teaspoon coconut aminos

1 teaspoon sesame oil

1 tablespoon white wine vinegar

Stir-fry

1 tablespoon coconut oil

1 tablespoon sesame oil

8 dried chili peppers, snipped on the ends

1/2 teaspoon sichuan peppercorns

1 red bell pepper, chopped into 1 inch squares

3/4 cups unsalted roasted cashews

1/2 cup minced green onions

1 teaspoon coconut sugar

Cooked white rice or shredded cabbage (optional)

Directions

1For directions visit Wicked Spatula

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