Dairy-Free Kung Pao Chicken

Ingredients

• 1.5 lbs Chicken breast
• 1/4 cup Coconut aminos
• 2 tbsp Rice vinegar
• 1/4 cup Vegetable broth
• 1 tbsp Cornstarch
• 1 tbsp Sesame oil
• 1/2 cup Peanuts
• 1 large Red bell pepper
• 3 stalks Green onions
• 5-7 each Dried red chilies
• 3 cloves Garlic
• 1 tbsp Ginger
• 4 cups Cooked rice

Instructions

1. 1Cut chicken into bite-sized pieces. Marinate in 1 tbsp coconut aminos, 1 tbsp rice vinegar, and 1 tbsp cornstarch for 15 minutes.
2. 2In a bowl, whisk together remaining coconut aminos, rice vinegar, vegetable broth, and cornstarch.
3. 3Heat sesame oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until cooked through.
4. 4Add garlic, ginger, and dried red chilies. Stir-fry for 1 minute until fragrant.
5. 5Add bell pepper and peanuts. Stir-fry for 2-3 minutes.
6. 6Pour sauce over the chicken and vegetables. Cook until the sauce thickens, about 2 minutes.
7. 7Stir in green onions. Serve immediately over cooked rice.

Substitutions

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