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
Other:
1/2 teaspoon red pepper flakes, or to taste
2 cloves garlic, finely minced
2 green onions, whites and tops, chopped
2 carrots, peeled and thinly sliced on the bias
1 green bell pepper, seeded and cut into 1″ pieces
2 stalks celery, sliced
3 tablespoons coconut oil
1 teaspoon Szechuan peppercorns, optional
1/2 cup cashews
a few drops sesame oil, optional
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the arrowroot last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the vegetables and sauce: In a small bowl, combine the dark soy sauce, rice wine, and honey. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white but still slightly pink in the center. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the vegetables, red pepper flakes and the Szechuan peppercorns if using. Stir-fry briskly until the vegetables are tender-crisp, about 2 minutes.
Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the cashews and the green onion, and continue stir-frying until the chicken is completely cooked through, another 30 seconds or so. Remove from the heat and stir in the sesame oil. Serve hot.