Kung Pao Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cornstarch

  2 tsp or 5g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Water

  Plain, clean water

  ¼ cup or 59g

• Honey

  2 tsp or 14g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Coconut oil

  1 tbsp or 14g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sichuan pepper

  Spice

  ½ tsp or 50g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Cashew nuts

  Nuts, dry roasted, without salt added

  ⅓ cup, halves and whole or 46g

Directions

1. Chop chicken into bite sized pieces. Season chicken pieces with salt and pepper. Set aside.
2. In a small saucepan combine cornstarch, sesame oil, soy sauce, and water. Give a good whisk making sure all the ingredients are combined.
3. Add honey and ground ginger, place over medium heat and bring to a gentle boil, stirring frequently. Remove from the heat and set aside.
4. In a large skillet (or wok), heat coconut oil over medium-high heat. Add chili peppers, garlic, and Sichuan peppercorns. Sauté for about 30 seconds, until fragrant. Add chicken pieces and cook for 4 to 5 minutes or until browned on all sides.
5. Add scallions and toss to combine. Stir in the sauce and cook for a further 2 to 3 minutes until the chicken is fully cooked and the sauce starts to thicken.
6. Sprinkle with chopped cashews and serve!

Similar Foods

• Kung Pao Tempeh
• Kung Pao Chicken Zoodles