Kung Pao Chicken + VIDEO

INGREDIENTS

3/4 lb

chicken breasts (cut into 1 inch pieces)

sea salt and black pepper as needed

1 tbsp

cornstarch (or arrowroot starch (almond flour for low carb))

3 tbsp

olive oil (or avocado oil)

medium red bell pepper (chopped into bite-sized pieces)

medium zucchini (chopped into halves)

dried red chilis (optional (add more to increase spice level))

2/3 cup

roasted cashews (or roasted peanuts)

Sesame seeds and chopped green onions (for garnish (optional))

6 tbsp

gluten free tamari (or low sodium-soy sauce or coconut aminos for paleo version)

1 tbsp

hoisin sauce ((use gluten free if necessary or leave out for keto or paleo))

2 tbsp

honey, ( coconut sugar or low carb sweetener)

2 1/2 tbsp

cornstarch ((or arrowroot starch for paleo - leave out for low carb if desired))

1/4 tsp

red pepper flakes ((more or less, to taste))

1/2 tsp

fresh minced ginger

2 cloves

garlic (minced)

1/2 cup

water (plus more as needed to thin out sauce)

Cooked rice (quinoa or noodles)

Lunch containers