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 the 1.5 lbs Chicken breast into bite-sized pieces. In a medium bowl, combine the chicken pieces with 1 tablespoon of coconut aminos, 1 tablespoon of rice vinegar, and 1 tablespoon of cornstarch. Let this marinate for 15 minutes.
2. 2While the chicken marinates, prepare the sauce. In a separate bowl, whisk together the remaining 1/4 cup coconut aminos, the remaining 1 tablespoon of rice vinegar, the 1/4 cup vegetable broth, and the remaining 1 tablespoon of cornstarch until smooth.
3. 3Heat the 1 tablespoon of sesame oil in a wok or a large 12-inch skillet over medium-high heat until shimmering, about 350°F (175°C). Add the marinated chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the wok and set aside.
4. 4Add the 3 cloves of minced garlic, 1 tablespoon of minced ginger, and 5-7 dried red chilies to the wok. Stir-fry for 1 minute over medium-high heat until fragrant.
5. 5Add the 1 large red bell pepper, cut into 1-inch pieces, and the 1/2 cup of peanuts to the wok. Stir-fry for 2-3 minutes until the bell pepper is slightly tender-crisp.
6. 6Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce mixture over everything. Cook, stirring constantly, for about 2 minutes, until the sauce thickens and coats the chicken and vegetables, reaching about 200°F (93°C).
7. 7Stir in the 3 stalks of green onions, cut into 1-inch pieces. Serve the Kung Pao Chicken immediately over the 4 cups of cooked rice.

Substitutions

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