Nutritional Wisdom with Carly Pollack

Kung Pao Chicken

Great to eat with cauliflower rice

Kung Pao Chicken

If you're craving chinese take out, try this awesome Szechuan recipe before picking up the phone!

For Marinade:
2 tbsp. tamari
2 tbsp. Chinese cooking wine
2 tbsp. arrowroot starch
1 tbsp. chicken broth
1 tbsp. apple cider vinegar
1 tbsp. fish sauce
1 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1/2 tsp. white pepper
For Chicken:
2 lbs. chicken thigh
2 tbsp. chicken broth
3 tbsp. coconut oil
1/4 cup unsalted roasted cashews
6 dried Chinese red chile peppers (optional - or use red chile pepper flakes)
2 stalks celery -sliced
1 red bell pepper, cut into chunks

1. Stir together the marinade ingredients, then divide the mixture in half. Combine half of the marinade with the chicken, then set aside to marinate for 20 minutes. Combine the other half of the marinade and set aside.
2. In a wok or skillet, heat 1 tablespoon of the coconut oil over medium-high heat until shimmering, about 1 minute. Add the cashews and dried chiles and stir-fry until toasted but not burned, about 1 minute. Add the celery and bell pepper; stir-fry until the vegetables are soft and starting to form charred spots, about 1 minute. Transfer to a bowl.
3. Add 1 tablespoon of the oil and half of the marinated chicken to the wok and stir-fry until cooked through and slightly crispy, about 4 minutes, then remove and set aside. Add the remaining 1 tablespoon oil to the wok and cook the other half of the pork in the same manner.
4. Return the first half of the chicken to the wok and add the marinade/broth mixture. Simmer until thickened, about 1 minute, then add the vegetables, toss to combine, and serve.