Kung Pao Chicken Bowls

Ingredients

tapioca starch

0.99 cup

salt

3 tsp

black pepperground

3/4 tsp

chicken breastcubed

4 1/2 lb

avocado oil

6 tbsp

honey

1.17 cup plus 2 tbsp

tamari

6 tbsp

sriracha

6 tsp

rice vinegar

3 tbsp

sesame oiltoasted

3 tsp

gingerground

1 1/2 tsp

crushed red pepper flakes

3/4 tsp

avocado oil

4 1/2 tbsp

red bell pepperthinly sliced

6 medium

yellow or orange bell pepperthinly sliced

6 medium

garlicminced

12 tsp

crushed red pepper flakes

1 1/2 tsp

salt

1 1/2 tsp

baby bok choychopped

9 heads

peanutsroasted unsalted

1 1/2 cup

tamari

6 tsp

rice vinegar

3 tsp

sesame seeds

to taste

green onionchopped

to taste

cooked rice

6 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