Ingredients

The following ingredients have 8 Servings
  • 1-1/2 lbs boneless skinless chicken breasts (cut into 1-in cubes)
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon agave syrup
  • 1 teaspoon rice vinegar
  • 2 tablespoons coconut oil
  • 2 medium sweet peppers (diced into 1-in cubes)
  • 2 cloves garlic (minced)
  • 1 tablespoon grated fresh ginger
  • 4 dried Chinese chilies (finely chopped)
  • 1/2 cup roasted peanuts
  • 1/4 cup soy sauce
  • 2 tablespoons agave syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch mixed with 1 tablespoon water
  • 1/4 cup sliced green onions
  • Hot rice for serving

Instruction

  • In a large bowl, combine all chicken marinade ingredients and let stand 30 minutes.
  • In a large skillet over medium-high heat, melt coconut oil. Add chicken, sweet peppers, garlic, ginger, and chilies to skillet and stir occasionally until chicken is browned and cooked through and veggies are tender. Reduce heat to medium and add peanuts, soy sauce, agave, vinegar, and cornstarch water. Bring to simmer until sauce is thickened. Remove from heat and top with green onions. Serve kung pao chicken hot with rice. Enjoy!