Monday, March 6, 2017

Kung Pao Chicken

Kung Pao Chicken
Servings: 2 to 3

For the chicken marinade:
1 Tbsp. coconut aminos
1 Tbsp white wine vinegar
1 Tbsp. sesame oil
1 Tbsp. tapioca flour

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces

For the sauce:
1 Tbsp. coconut aminos
1 Tbsp. white wine vinegar
1 Tbsp. sesame oil,
1 Tbsp. tapioca flour
1 Tbsp. chili paste
1 tsp. fresh grated ginger
2 garlic cloves, minced

1 Tbsp. coconut oil
1/2 c. diced celery (about 2 ribs)
1/4 c. raw walnuts, coarsely chopped
1 6-oz can water chestnuts, drained and sliced
1 bunch green onions, sliced

In a small bowl, whisk together the marinade ingredients. Add the chicken and cover. Marinate in the fridge for at least an hour.

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

Remove the chicken from the marinade and discard the rest of the marinade. In a large skillet, heat the coconut oil over medium-high heat. Add the chicken and brown until the juices run clear.

Pour in the sauce and bring to a boil. Add the celery, walnuts, water chestnuts, and green onions, and continue to stir until everything is incorporated and warmed through.

When the veggies have softened, remove from the heat and serve.

Notes: We haven't tried this yet.

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