Kung Pao! yup! new and improved recipe.
You can do tofu, shrimp or chicken also. I went with chicken this time but can say from personal experience any of those options will be good!
As you already know- I love making my favorite dishes from scratch. It is genuinely so fun to me. But man, I just cant express enough how thankful I am... to be able to have access to food, make these ‘fun’ creations and also be able to share it with y’all. Ahhh, I just wanted to say, thank you so much for your love and support always. It just really means a lot.
Alright now that I got that off my chest..moving right along... here is the recipe, tag me if you try it out!
Kung Pao Chicken
Recipe by The Daily Kale
Kung Pao Sauce:
5 tbsp. tamari
1 tbsp. sesame oil
2 tbsp. @lakanto golden monkfruit
1/2 tsp rice vinegar
1/8 tsp chili flakes
1/2 tsp ginger powder
1 clove garlic (minced)
1/2 tsp tapioca* see notes*
2 tbsp. water
1/4 cup peanuts (toasted)
6 tbsp scallions (chopped)
Purple cabbage (optional)
3-4 Dried chili’s (definitely optional )
Bell pepper (optional)
•Stir everything together in a small bowl except for the tapioca. Mix until it is all combined.
Marinate chicken with half of the sauce mixture for 30 minutes.
•Save the other half of sauce and add the tapioca to that.
•Toast 1/4 cup peanuts in a pan, 2-3 minutes- making sure not to burn them.
•In another pan sauté the chicken with a little avocado oil until cooked through. Add in your veggies of choice, chili’s and scallions. Cook for a few minutes. Add in the rest of your sauce on a low heat and it will become a glaze like texture. Add in the toasted peanuts.
•Serve over rice or cauliflower rice :) top with more scallions if ya want to!
•As always, enjoy