Name: Kung Pao Chicken Bowls
Total time: 35 min
Yield: 4 servings
Ingredients: 1/3 cup tapioca starch; 1 tsp salt; 1/4 tsp black pepper, ground; 1 1/2 lb chicken breast, cubed; 2 tbsp avocado oil; 1/3 cup plus 2 tbsp honey; 2 tbsp tamari; 2 tsp sriracha; 1 tbsp rice vinegar; 1 tsp sesame oil, toasted; 1/2 tsp ginger, ground; 1/4 tsp crushed red pepper flakes; 1 1/2 tbsp avocado oil; 2 medium red bell pepper, thinly sliced; 2 medium yellow or orange bell pepper, thinly sliced; 4 tsp garlic, minced; 1/2 tsp crushed red pepper flakes; 1/2 tsp salt; 3 heads baby bok choy, chopped; 1/2 cup peanuts, roasted unsalted; 2 tsp tamari; 1 tsp rice vinegar; to taste sesame seeds; to taste green onion, chopped; 2 cups cooked rice

Estimate, per serving

Cal: 698
Protein: 46g
Carbs: 70g
Fat: 28g
Sodium: 1,813mg
Fiber: 6g

Ingredients

tapioca starch: 1/2 cup
salt: 1 1/2 tsp
black pepperground: 3/8 tsp
chicken breastcubed: 2 1/4 lb2 1/4 lb
avocado oil: 3 tbsp
honey: 0.59 cup plus 2 tbsp1/2 cup plus 2 tbsp
tamari: 3 tbsp
sriracha: 3 tsp
rice vinegar: 1 1/2 tbsp
sesame oiltoasted: 1 1/2 tsp
gingerground: 3/4 tsp
crushed red pepper flakes: 3/8 tsp
avocado oil: 2 1/4 tbsp
red bell pepperthinly sliced: 3 medium
yellow or orange bell pepperthinly sliced: 3 medium
garlicminced: 6 tsp
crushed red pepper flakes: 3/4 tsp
salt: 3/4 tsp
baby bok choychopped: 5 heads
peanutsroasted unsalted: 3/4 cup
tamari: 3 tsp
rice vinegar: 1 1/2 tsp
sesame seeds: to taste
green onionchopped: to taste
cooked rice: 3 cups

Method

01Combine tapioca starch, salt, and pepper in a bowl. Pat chicken dry and toss with starch mixture until evenly coated.
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.
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.
04Toss warm chicken with remaining sauce until coated.
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
06Stir in bok choy, peanuts, tamari, and rice vinegar. Cook 3-4 minutes until tender.
07Divide rice among bowls. Top with chicken and veggies. Drizzle with reserved sauce. Garnish with sesame seeds and green onion.

Fits

Gluten-free