Poultry

Kung Pao Chicken

serves 4

3 boneless, skinless chicken breasts, 4 to 6 ounces each

Marinade:
2 teaspoons tamari or wheat-free soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
2 teaspoons arrowroot powder

Sauce:
2 tablespoons tamari or wheat-free soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon raw honey

2-3 sweet potatoes, scrubbed and cut in half
1 medium onion, chopped
1 medium red or green pepper, chopped
3 tbs. tomato paste
2 tbs. water
2 medium carrots, finely chopped or grated
1 lb. ground protein
15 oz. can no-salt added tomato sauce
palm sugar or stevia, to taste (I used 1/2 tbs.)
1.5 tbs. apple cider vinegar
1.5 tbs. dijon mustard
1/4-1/2 cup water
salt, pepper, garlic powder, etc. to season potatoes

4 tablespoons extra-virgin olive oil (or coconut oil)

½ cup yellow onions, diced

½ cup green onions, chopped

½ cup red bell pepper, diced

½ cup yellow bell pepper, diced

½ cup carrots, shredded

2 cloves garlic, minced

1 pound ground chicken (or turkey or beef)

2 teaspoons chili powder

2 to 3 tablespoons fresh parsley or cilantro

Salt and Pepper to taste

Lettuce leaves (such as Bibb), washed and dried

Additional toppings of choice: Avocado, Guacamole, Salsa, etc.