Servings: 4 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins
Dinner | Quick
This incredibly tasty Kung Pao chicken dish is the perfect 'fakeaway' option for any weekend or midweek meal. It's spicy, tender and the perfect balance of sweet and salty. It's also one of my favourite dishes for when I fancy something quick, but full of flavour!
- Chicken thighs (4-5, cut into cubes)
- Salt and pepper to taste
- Avocado oil (3 tbsp)
- Red bell pepper (1, cut into square pieces)
- Medium courgette (1, sliced into circles then halved)
- Dried chilli peppers (3, sliced)
- Water chestnuts, drained
- Spring onions (3, sliced to garnish)
Ingredients for the sauce
- Coconut aminos (4 tbsp)
- Sesame oil (1 tsp)
- Fish sauce (1 tsp)
- Apple cider vinegar (1 tsp)
- Chilli flakes (1/4 tsp)
- Garlic cloves (2, diced)
- Water (1 tbsp)
- Stevia (1 tbsp)
Begin by oiling a wok with the avocado oil and bring to medium heat. Add the chicken and cook for 5 minutes until the chicken begins to brown.
Add the courgette, peppers, dried chilli and water chestnuts and mix everything together. While the vegetables soften for the next 3 minutes, mix all of your sauce ingredients together in a small bowl and then pour into the wok. Mix everything together.
Season with salt, pepper and chilli flakes and then add the cashew nuts to the mix. Once again, mix everything together.
Remove from the heat, serve with slim rice or cauliflower rice and garnish with the spring onions for optional flavour.