Whole30 Kung-Pao Chicken
Total Time
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Prep Time
0 seconds
Cook Time
0 seconds
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Ingredients
- 4 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 tbsp. arrowroot starch
- 2 tbsp. olive or avocado oil
- 1 red bell pepper, seeds and stem removed and diced
- 1 green bell pepper, seeds and stem removed and diced
- 2 cloves garlic, very thinly sliced
- 6 scallions, white portions only, cut into ¾” pieces
- 1 tsp. freshly grated ginger
- 1/2 tsp. toasted sesame oil
- 4 dried red chilies, seeds removed and sliced (or 1/2 tsp. red pepper flakes)
- 1/2 tsp. ground sichuan peppercorns (I ground mine with a mortar and pestle)-- if you can't find these you can omit and just adjust the red chiles to your taste.
- 2 tbsp. rice vinegar
- 1/4 cup coconut aminos
- 1/2 tsp. fish sauce
- 1.5 cups roasted + salted cashews, loosely chopped
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Preparation
Step 1
Cut chicken breasts into 3/4 inch cubes and place in a bowl. Season generously with salt and pepper and add the arrowroot. Toss until chicken is evenly coated.
Step 2
Heat a large non-stick skillet over medium-high heat with 2 tbsp. oil. When hot, but not smoking, add the chicken to the skillet and cook until the chicken is seared and golden brown on all sides and cooked through, about 7 minutes.
Step 3
Add the bell peppers, dried chiles, sichuan pepper, onion, and garlic to the skillet and continue to saute for another 4 minutes, stirring occasionally.
Step 4
Add in the coconut aminos, rice vinegar, fish sauce, ginger, and cashews. Let simmer, stirring occasionally, until the sauce thickens, another 4 minutes (more or less).
Step 5
Taste and add salt if needed.
Step 6
Enjoy!
Step 7
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