Paleo Kung Pao Chicken with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Breast
• 4 cups Cauliflower Rice
• 1/4 cup Coconut Aminos
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1 tbsp Ginger
• 2 cloves Garlic
• 4-6 Dried Red Chilies
• 1/4 cup Cashews
• 2 Green Onions
• 1 tbsp Arrowroot Powder

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch cubes and place them in a bowl. Add the 1 tbsp Arrowroot Powder to the bowl with the chicken and toss everything together until the chicken pieces are evenly coated.
2. 2In a separate bowl, whisk together the 1/4 cup Coconut Aminos, 2 tbsp Rice Vinegar, and 1 tbsp Sesame Oil until well combined. This is your sauce.
3. 3Heat a wok or large skillet over medium-high heat, approximately 375°F (190°C). Add the coated chicken to the hot wok and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C).
4. 4Add the 1 tbsp Ginger, 2 cloves Garlic (minced), and 4-6 Dried Red Chilies to the wok with the chicken. Stir-fry for 1 minute until the garlic and ginger are fragrant. Be careful not to burn the garlic.
5. 5Pour the prepared sauce mixture over the chicken and stir. Continue to cook for 2-3 minutes, stirring constantly, until the sauce has thickened and coats the chicken nicely.
6. 6Stir in the 1/4 cup Cashews and the 2 Green Onions (sliced). Cook for 1 more minute to warm the cashews and wilt the green onions slightly.
7. 7Serve the Kung Pao Chicken immediately over the 4 cups of Cauliflower Rice.

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