Kung Pao Chicken

Ingredients

• 2 lb chicken breasts
• 2 Tablespoon olive or avocado oil
• 1 red bell pepper (or substitute chili peppers (for a hot & spicy, more traditional flavor!))
• 1 cup cashews, (raw & unsalted )
• 2 green onions
• 1 teaspoons toasted sesame seeds
• salt and pepper
• 2 small zucchini
• 2 Tablespoon coconut aminos
• 1 teaspoons rice wine vinegar (or substitute apple cider vinegar)
• 1/2 teaspoons arrowroot powder
• 2 medjool dates
• 1/4 cup coconut aminos
• 1/2 - 2 1/2 teaspoons hot sauce, (depending on how spicy you'd like it)
• 1 teaspoons rice wine vinegar (or substitute apple cider vinegar)
• 1/2 teaspoons arrowroot powder
• 2 cloves garlic
• 2 teaspoons ginger (minced)
• 2 teaspoons Sichuan peppercorns, (toasted and ground into powder)
• 1 teaspoons tomato paste

Instructions

1. 1

   --- Marinate the Chicken ---

2. 2

   Add all marinade ingredients together in a small bowl and whisk together.

3. 3

   Cut the chicken breasts into bite-sized pieces. Pat the chicken dry with a paper towel and place in a bowl. Pour the marinade over the chicken, gently mix, then cover and marinate for at least 30 minutes.

4. 4

   --- Make the Sauce ---

5. 5

   Add all ingredients to a blender and pulse until incorporated. Start with less hot sauce, taste the sauce to test how spicy it is, and add more if desired.

6. 6

   --- Prep the Veggies ---

7. 7

   Cut the red pepper into bite-sized slices. Slice the green onions, separating the white parts from the green. Spiralize the zucchini and set it aside.

8. 8

   --- Cook the Dish ---

9. 9

   Heat the oil in a large skillet over medium-high heat. Add the chicken to the hot skillet, stirring occasionally, and cook about 2-3 minutes.

10. 10

    Stir in the red pepper and whites of the green onion. Sauté, stirring occasionally, another 2-3 minutes.

11. 11

    Pour the sauce into the chicken, turning to coat. Bring it just to a simmer, then remove the pan from the heat.

12. 12

    Stir in the cashews (and zucchini, if you prefer it cooked a bit), and season to taste with salt and pepper, if desired. Sprinkle with sesame seeds and the green parts of the sliced onion. Serve over zucchini noodles or with cauliflower rice.