Dairy-Free Kung Pao Chicken with Cashews

Ingredients

• about 680 g Chicken breast
• 3 tbsp Tamari (gluten-free soy sauce)
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 2 tbsp Cornstarch
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 6-8 whole Dried red chilies
• 3 cloves Garlic
• 2.54 cm Ginger
• 3 stalks Scallions
• 1/2 cup Roasted cashews

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken breast into 2.54 cm cubes. In a medium bowl, combine the chicken cubes with 1 tbsp Tamari, 2 tbsp Rice vinegar, 1 tbsp Honey, and 2 tbsp Cornstarch. Mix well to coat the chicken and let it marinate for 15 minutes.
2. 2Place a wok or large skillet over medium-high heat. Add 1 tbsp Sesame oil and 2 tbsp Vegetable oil. Heat the oil until it shimmers, approximately 175°C.
3. 3Add the 6-8 whole Dried red chilies, 3 cloves minced Garlic, and 2.54 cm grated Ginger to the hot oil. Stir-fry for 30 seconds until you can smell their fragrance.
4. 4Carefully add the marinated chicken to the wok. Stir-fry the chicken for 5-7 minutes, until it is cooked through and reaches an internal temperature of 74°C.
5. 5Pour in the remaining 2 tbsp Tamari and add the 3 stalks sliced Scallions. Continue to stir-fry for 1 minute, ensuring everything is well combined.
6. 6Stir in the 1/2 cup Roasted cashews. Cook for another 30 seconds to heat the cashews through.
7. 7Remove the wok from the heat. Serve the Kung Pao Chicken immediately over rice.

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