Kung Pao Chicken (Soy-Free & Nut-Free)

Ingredients

• about 680 g Chicken thighs
• 1 Red bell pepper
• 1 Green bell pepper
• 8-10 Dried chili peppers
• 1/4 cup Sunflower seeds
• 4 Scallions
• 4 cloves Garlic
• 1 tbsp Ginger
• 1/4 cup Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 3 tbsp Avocado oil
• 1 tbsp Tapioca Starch

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

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon honey, and 1 tablespoon tapioca starch until smooth. Set this sauce mixture aside.
2. 2Place a 35.56 cm wok or large skillet over high heat. Add the 3 tablespoons avocado oil and heat until it shimmers, about 1 minute. This is approximately 204.4°C (200°C).
3. 3Carefully add the 8-10 dried chili peppers, 4 cloves garlic (minced), and 1 tablespoon ginger (minced) to the hot oil. Stir-fry constantly for about 30 seconds until they smell fragrant, being careful not to burn the garlic.
4. 4Add the about 680 g chicken thighs, cut into bite-sized pieces, to the wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Add the 1 red bell pepper (cut into 2.54 cm pieces) and the 1 green bell pepper (cut into 2.54 cm pieces), along with the 4 scallions (cut into 2.54 cm pieces). Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still have a slight crisp.
6. 6Give the reserved sauce mixture a quick stir, then pour it into the wok over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce bubbles and thickens to coat everything.
7. 7Stir in the 1/4 cup sunflower seeds to combine.
8. 8Serve the Kung Pao Chicken hot, ideally with rice.

Substitutions

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