Kung “Pow” Chicken

Feeling spicy? Move over Panda Express and you local Chinese takeout! Look no further than your kitchen wok to create this Asian classic with a kick. It’s sure to get your week started off right. This definitely spiced up our Monday evening! Pow!

KungPowChicken4

KungPowChicken2

 

Kung “Pow” Chicken
 
Prep time
Cook time
Total time
 
Serves: 6 Servings
Ingredients
  • ¼ cup cold pressed, unfiltered olive oil
  • 1 pound organic, free range chicken tenders
  • ¼ cup coconut flour for dredging chicken
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 medium carrots
  • 2 green onions
  • 1 red onion
  • ½ cup dry roasted cashews
  • ½ cup liquid coconut aminos
  • 1 tsp red chili flakes
  • 1 inch hunk of ginger, peeled
  • 2 garlic cloves, pressed
  • Salt to taste
Instructions
  1. Dice chicken tenders into bite-size cubes.
  2. Place the ¼ cup coconut flour in a shallow bowl.
  3. Dredge chicken pieces in coconut flour, enough to coat evenly, no more than that. Set chicken aside.
  4. Preheat wok on stove burner to medium to medium-high heat.
  5. While wok is preheating, dice up all veggies into same size pieces as chicken- bite size.
  6. Set veggies aside.
  7. Pour ¼ cup of olive oil into wok and place chicken pieces into sizzling oil. Cook in wok until chicken is fully cooked and golden, about 10-15 minutes, depending on heat setting. Once chicken is golden, remove from wok and set aside on a plate.
  8. With wok still hot, pour in liquid coconut aminos, ginger minced, garlic pressed, and pepper flakes. Let coconut aminos cook down a bit. Once this sauce mixture has thickened a bit, add diced veggies and cashews into the wok. Cook for an additional 5 minutes on high heat, then add in the already cooked chicken. Cook full mixture of sauce, veggies, cashews, and chicken for 3-5 more minutes allowing the flavors to marry!
  9. Take off heat and serve over a bed of jasmine rice and Enjoy!!