NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 tsp sesame oil

0.25 cup cooked white rice

0.25 oz raw peanuts

1 cup red bell pepper

1 cup zucchini

1 tbsp tamari

1 tbsp rice vinegar

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

2 whole dried szechuan chiles

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, arrowroot powder, minced ginger, and minced garlic to create the Kung Pao sauce glaze.

• 2

  Pat the chicken breast dry with paper towels and dice into 1-inch cubes, then season evenly with the sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until the oil is shimmering and hot.

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Toss in the sliced red bell pepper, diced zucchini, and dried szechuan chiles, stir-frying for another 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetable mixture and toss constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 7

  Remove the skillet from the heat and stir in the raw peanuts and sesame oil to provide a nutty aroma and crunch.

• 8

  Serve the crispy stir-fry immediately over the warm cooked white rice for a complete, balanced meal.