Kung Pao Chicken

 I found this general recipe on the Nutritional Weight and Wellness site and tweaked it by increasing the sauce and adding veggies.   It does take a while to prepare, but it is worth it!

Kung Pao Chicken

Sauce

4 T. Bragg Liquid Aminos (it's kinda like soy sauce but has a fuller flavor)

2 T. lime juice

2 T. rice wine vinegar

6 T. broth or water

4 t. corn starch

4 t. sugar or stevia

Stir-Fry

2 T. corn starch

2 T. lime juice

1 t. salt

1/4 t. pepper

1 1/2 - 2 lbs. chicken breast, cut into bite size pieces

about 6 -8 T. coconut oil, depending on the amount of chicken used

either 4-6 small dried Sichuan/Szechuan or Thai hot chili peppers or 6-8 mild ones (I used mild)

1 c. cashews or peanuts

4 cloves minced garlic

2 t. grated fresh ginger

2 -3 c. veggies of your choice (green beans, shredded carrots, broccoli, roasted brussels sprouts, peas, green or red peppers, you get the idea.  mix and match if you want)

4 green onions cut into 1-inch pieces

In a small bowl, combine the sauce ingredients and set aside.

In a medium bowl, combine the corn starch, lime juice, salt, and pepper.  Add the chicken and toss to coat.

Heat a large frying pan over medium heat.  Add 1-2 T. of coconut oil and the chili peppers.  Allow the peppers to char on the outside just a bit.  If they burn, start over.   Remove the peppers and set them aside for later.

Increase the heat to high and add the remaining 5-6 T. coconut oil to the pan.  Add the chicken and stir occasionally until it is opaque, about 3-4 minutes.

Add the veggies and remaining stir fry ingredients, including the chili peppers and stir fry until the chicken is cooked.

Stir in the sauce and allow it to simmer and thicken for another couple of minutes.

Serve over rice.

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t = teaspoon

T = tablespoon

lb = pound

c = cup