Kung Pao Chicken Recipe

Makes 4 servings | Gluten free and dairy free

Sauce

2 Tbsp. Bragg® Liquid Aminos
1 Tbsp dry sherry or lime juice
1 Tbsp white wine vinegar or rice wine vinegar
3 Tbsp broth or water
2 tsp corn, tapioca, or arrowroot starch
2 tsp sugar or stevia equivalent

Stir-Fry

1 Tbs corn, tapioca, or arrowroot starch
1 Tbs dry sherry or lime juice
½ tsp salt
1/8 tsp ground pepper
1 ½ pounds chicken breast, cut into bite size pieces
4 Tbsp coconut oil
4-6 small dried hot chili peppers (Sichuan/Szechuan or Thai)
½ c. salted peanuts or cashews
1 tsp minced garlic (1-2 cloves)
1 tsp minced/grated fresh ginger
2 whole green onions cut into 1" pieces

Directions:

1. In a small bowl combine the sauce ingredients and set aside.
2. In a medium bowl combine the remaining starch, lemon juice, salt and pepper.  Add chicken and coat with mixture.
3. Heat wok or a large frying pan over medium heat, add 1Tbsp of oil and the chili peppers. Allow peppers to char on the outside just a bit. If they burn, throw them out and start over.  Remove peppers and set aside.
4. Increase the heat to high and add the remaining oil to the wok/pan.  Add the chicken and stir occasionally until it is opaque, about 3 minutes.
5. Add the remaining ingredients, including the peppers and stir-fry 1-2 minutes more.
6. Stir in the sauce, allow it to simmer and thicken for another 2 minutes.
7. Serve over ½ cup cooked rice.