Kung Pao Chicken with Cashews (Dairy-Free)

Ingredients

• 1.5 lbs Chicken breast
• 1/2 cup Cashews
• 1 large Bell pepper
• 1/2 large Onion
• 6-8 whole Dried red chili peppers
• 1 tbsp Ginger
• 3 cloves Garlic
• 1/4 cup Gluten-free soy sauce (tamari)
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 2 tsp Sesame oil
• 1 tbsp Cornstarch
• 4 cups Brown rice

Instructions

1. 1Cut the 1.5 lbs of chicken breast into 1-inch pieces.
2. 2In a medium bowl, whisk together the 1/4 cup gluten-free soy sauce (tamari), 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp cornstarch, 1 tbsp grated ginger, and 3 minced cloves of garlic until the cornstarch is fully dissolved and the mixture is smooth.
3. 3Heat 2 tsp sesame oil in a 12-inch skillet or wok over medium-high heat (about 375°F or 190°C). Add the 1.5 lbs of chicken pieces and stir-fry for 6 to 8 minutes, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
4. 4Add the 1 large sliced bell pepper, 1/2 large diced onion, and 6-8 whole dried red chili peppers to the skillet. Continue to stir-fry for another 3 to 4 minutes, until the bell pepper and onion are tender-crisp and slightly softened.
5. 5Pour the prepared sauce mixture over the chicken and vegetables in the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the ingredients, becoming glossy.
6. 6Stir in the 1/2 cup of cashews until they are evenly distributed throughout the dish.
7. 7Serve the Kung Pao Chicken immediately over the 4 cups of cooked brown rice.

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