Kung Pao Chicken

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.

prep time:
cook time:4 min
ready in:
  • 3 boneless, skinless chicken breasts, 4 to 6 ounces each
  • Marinade:
  • 2 teaspoons tamari or coconut aminos, 2 teaspoons Chinese rice wine or dry sherry, 1 teaspoon sesame oil, 2 teaspoons arrowroot powder
  • Sauce:
  • 2 tablespoons tamari or coconut aminos, 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 and 2 green onions, white and tops, chopped
  • 2 carrots, peeled and thinly sliced on the bias, 1 green bell pepper, seeded and cut into 1" pieces and 2 stalks celery, cliced
  • 3 tablespoons coconut oil, 1 teaspoon Szechuan peppercorns (optional), 1/2 cup cashews, a few drops sesame oil (optional)