Kung Pao Chicken Bowls

Ingredients

tapioca starch

2/3 cup

salt

2 tsp

black pepperground

1/2 tsp

chicken breastcubed

Vegetarianextra-firm tofu pressed and cubedpress first, sear longer for color

3 lb3 lb

avocado oil

4 tbsp

honey

Vegetarianmaple syrup

3/4 cup plus 2 tbsp2/3 cup plus 2 tbsp

tamari

4 tbsp

sriracha

4 tsp

rice vinegar

2 tbsp

sesame oiltoasted

2 tsp

gingerground

1 tsp

crushed red pepper flakes

1/2 tsp

avocado oil

3 tbsp

red bell pepperthinly sliced

4 medium

yellow or orange bell pepperthinly sliced

4 medium

garlicminced

8 tsp

crushed red pepper flakes

1 tsp

salt

1 tsp

baby bok choychopped

6 heads

peanutsroasted unsalted

Nut-freeroasted unsalted sunflower seeds

1 cup1 cup

tamari

4 tsp

rice vinegar

2 tsp

sesame seeds

to taste

green onionchopped

to taste

cooked rice

4 cups

Method

1. 01Combine tapioca starch, salt, and pepper in a bowl. Pat chicken dry and toss with starch mixture until evenly coated.
2. 02Heat avocado oil in a large non-stick skillet over medium-high heat. Pan-fry chicken 5-8 minutes per side until golden brown and cooked through.
3. 03While chicken cooks, whisk honey, tamari, sriracha, rice vinegar, sesame oil, ginger, and crushed red pepper flakes in a large bowl. Set aside 1/4 cup sauce.
4. 04Toss warm chicken with remaining sauce until coated.
5. 05Add avocado oil to the skillet and heat over medium-high. Sauté red and yellow peppers, garlic, crushed red pepper flakes, and salt for 6-7 minutes until softened.7 min
6. 06Stir in bok choy, peanuts, tamari, and rice vinegar. Cook 3-4 minutes until tender.
7. 07Divide rice among bowls. Top with chicken and veggies. Drizzle with reserved sauce. Garnish with sesame seeds and green onion.

Fits

• Gluten-free