My Tasty Kung Pao Chicken - Paleo, GF 9 Step Easy Recipe

This classic stir-fried dish originates from the Sichuan Province of south-western China and its name is derived from a Qing dynasty official who was given the title of Gongbao.

The use of Sichuan peppers in the dish has been reduced due an import ban that was imposed many years ago.

It is one of the most popular Chinese dishes and is highly addictive too because of its spicy and sweet succulent sauce.

Kung Pao chicken is originally supposed to be spicy but you can modify the level of heat based on your taste.

To make it a complete meal serve Cauliflower Fried Rice as a side. Stir-fries are quick and easy to make and work perfectly as weeknight meals.

Ingredients

1 tablespoon Paleo-friendly sriracha sauce (See Condiment Guide for recipe)
2 tablespoons of garlic, minced
1 tablespoon chili paste
6 small dried red chili peppers, halved and seeded 2 tablespoons coconut aminos
3 large chicken breasts, thinly sliced
2 tablespoons sesame oil
1 tablespoon raw honey
1 teaspoon sesame seeds

Directions

1. Cut chicken into bite sized pieces and season with salt and pepper. Set aside.

2. In a small bowl prepare stir fry sauce by mixing together honey, sriracha, chili paste and coconut aminos and set aside as well.

3. Place a large sauce pan over high heat and add 1 tablespoon of the minced garlic and 1 tablespoon of sesame oil.

4. Add chicken to the sauce pan and sauté for about 5 minutes or until cooked partially.

5. In another pan place 1 tablespoon of the minced garlic and 1 tablespoon of sesame oil and place the pan over high heat.

6. Add dried chili peppers to the pan and sauté for about 5 to 8 minutes or until the beans begin to soften.

7. Add the chicken to pan and cook for about 5 minutes more or until the chicken is completely cooked through.

8. Add the stir fry sauce to the cooked chicken and reduce heat to medium. Allow to cook for a 3 to 4 minutes more.

9. Add sesame seeds and let sit for about 5 minutes in order to allow the sauce to thicken up some more. Serve while hot.