Nutritional Wisdom with Carly Pollack

Kung Pao Chicken

2 tbsp ghee
1 cup chopped onion
2 cloves garlic, finely chopped
1 lb chicken thighs, cut into 1-inch pieces
3/4 cup cold water
3 tbsp coconut aminos
2 tsp arrowroot flour
1 tsp coconut palm sugar
1 tsp crushed red pepper
1/2 tsp fresh ginger, finely chopped
1 medium red bell pepper, thinly sliced
1 cup snow peas, trimmed
2 tbsp sliced almonds
1 bunch fresh spinach, chopped

Heat a large skillet over medium-high heat. Add ghee, sauté onions for 3 minutes. Add garlic, sauté for 30 seconds, and then add the chicken. Cook chicken until it begins to brown.
Combine ¾ cup of cold water and the next 5 ingredients. Add the water mixture to pan; bring to a boil. Wait for it to thicken and continue stirring. Once it is thick add the bell peppers and snow peas. Cook for two minutes or until the vegetables are crispy/tender. Add the spinach and saute' until wilted. Sprinkle the finished dish with sliced almonds.

*Note if the sauce does not appear thick enough add more arrowroot. Take a little of the sauce out of the pan and mix with more arrowroot then add the mixture to the whole sauce and stir to mix.

2-3 Servings