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