- 4 tablespoons coconut aminos
- 3 tablespoons rice wine vinegar
- 1 tablespoon raw honey (optional)
- 4 teaspoons apple cider vinegar
- 3 tablespoons sesame oil
- 2 tablespoons arrowroot powder
- 1 1/2 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon extra virgin olive oil
- 12 dried red hot chiles, halved and seeded
- 5 scallions, white part only, thickly sliced
- 1 large clove garlic, thinly sliced
- 1 (½”) piece of ginger, peeled and minced
- 1/2 cup chopped cashews
- Combine coconut aminos, rice wine vinegar, honey (optional), apple cider vinegar, and sesame oil in a medium bowl. Set aside. In a separate bowl, toss the cubed chicken breasts in arrowroot powder until each piece of chicken is coated.
- Heat olive oil in a large skillet over medium high heat. Add the chicken and cook for approximately 4 minutes before flipping. Add the dried chiles, half of the scallions, garlic, and ginger. Cook for another 2-4 minutes. Pour in the coconut aminos mixture and stir to coat the chicken. Let the sauce boil and thicken for about 10 minutes, stirring occasionally, until it reaches your desired level of thickness. Remove from heat. Add the cashews and remaining scallions, stirring to coat.
- Serve over rice or cauliflower rice. Garnish with sliced scallions, if desired.
Keywords: Kung Pao Chicken