Please enter the email you’re using for this account.
Who doesn’t love a good takeout fakeout? This recipe recreates a classic Chinese restaurant-style chicken with good-for-you ingredients. Now you and your family can enjoy the fast food you love right in your own kitchen — and in a way that loves you back.
2 pounds chicken cutlets, cut into bite-sized pieces
1 tablespoon arrowroot starch
2 tablespoons Gefen Olive Oil, plus more if needed
1 red bell pepper, chopped
4 to 6 scallions, checked and cut into 1-to-2-inch pieces
1/4 cup roasted cashews or dry roasted peanuts
1/2 teaspoon sea salt
pinch of ground black pepper
cooked white rice, for serving, such as Heaven & Earth
1/3 cup Heaven & Earth Coconut Aminos
1/4 cup water
2 to 4 tablespoons Gefen Honey
1 and 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon sriracha
1 teaspoon arrowroot starch
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
Prepare the Kung Pao Sauce: In a large bowl, whisk together all the sauce ingredients; set aside.
In a bowl, toss chicken in arrowroot starch until coated.
In a skillet over medium heat, heat two tablespoons oil; add coated chicken cubes. Cook for two to three minutes per side. Transfer to a platter; set aside.
Add additional one to two tablespoons oil to the skillet, as needed. Add red pepper and scallions. Cook, stirring occasionally, until the pepper is lightly browned. Add nuts; stir for one additional minute.
Return chicken to the skillet; add sauce. Stir to coat chicken in sauce. Cook for three to five minutes, until sauce has thickened. Serve over white rice.
Reproduced from More Food You Love by Rorie Weisberg and Sara Goldstein, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
How Would You
Rate this recipe?
Reviews