This dish is a Whole30 and paleo-friendly take on the classic kung pao chicken. It has tender chicken, a tasty sauce, and crunchy cashews.
Ingredients:
- 4 boneless, skinless chicken breasts, diced
- 2 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon arrowroot powder
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped green onions
- 1/4 cup chopped cashews
- 1 tablespoon coconut oil
Instructions:
Put arrowroot powder, sesame oil, and coconut aminos in a small bowl and mix them together
Put away
Put coconut oil in a big skillet and heat it over medium-high heat
It will take about 6 to 8 minutes of cooking after adding the diced chicken until it is browned and fully cooked
Put garlic, ginger, and red pepper flakes that have been crushed into the pan
For one minute, cook
Mix the coconut aminos with the chicken broth and pour it in
As the sauce thickens, stir it well and let it cook for two to three minutes
Take it off the heat and add the cashews and chopped green onions
Enjoy while hot
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