Kung Pao Chicken Stir Fry – Totally Clean

October 6, 2019
Kung Pao Chicken
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If there is one Chinese dish that I absolutely LOVE it’s Kung Pao Chicken.

That being said, when I get it from a Chinese restaurant it’s definitely an indulgence.  There’s a bit too much oil & a bit too much sodium.

That’s why I decided to try this out at home.  That along with the insistence of my husband on making a stir-fry.

One BIG piece of advice I can give you is have everything chopped & ready because once you start cooking this recipe it goes quickly.  Enjoy!!

1 1/2 lbs Chicken Tenders, cut into bite-size pieces

2 Tablespoons Coconut Nectar

2 Tablespoons Apple Cider Vinegar (with-the-mother)

1 cup Bone Broth

1/2 Red Onion, sliced thin

2 Cloves Garlic, minced

4 Stalks Celery, chopped

1 Tablespoon Ginger, minced

1 Tablespoon Tapioca Starch

1 Date, minced

3 Tablespoons Avocado Oil

6 dried Chinese peppers (optional)

1/2 Cup Pecans or Almonds, chopped

2 Cups cooked Rice

  1. Mix together the coconut nectar, apple cider vinegar, bone broth, tapioca starch & date together in a bowl to make the sauce. Set aside.
  2. Heat the oil in a large skillet or wok
  3. Add the chicken & brown on all sides
  4. Add 1 teaspoon of the coconut nectars & Apple Cider Vinegar.  Once cooked, remove the chicken from the skillet & set it to the side.
  5. Add the celery & onions to the skillet.  Sauté until just slightly tender
  6. Add the garlic & ginger, cook for 30 seconds to a minute more
  7. Add the chicken back to the skillet, cook for about 2-3 minutes.
  8. Add the sauce & nuts.  Cook until the sauce is thickened to your liking.
  9. Enjoy over rice.

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