Kung Pao Chicken Meal Prep

Ingredients

For the sauce

• 1/4 cup soy sauce, tamari, or liquid aminos
• 1/4 cup rice wine vinegar
• 2 tbsp granulated sweetener (such as BochaSweet, Lakanto, or Swerve)
• 1 tbsp sesame oil

For the chicken mixture

• 2 lbs chicken breast, cut into bite-sized pieces
• 1/4 cup soy sauce, tamari, or liquid aminos
• 2 tbsp arrowroot or tapioca powder or cornstarch
• 2 tbsp coconut oil or other cooking fat, divided
• 2 bell peppers (color of choice), cut into cube
• 1/2 yellow onion (or substitute green onions), chopped
• 1/4 cup cashews
• Fresh garlic and ginger
• 1/2 tbsp red pepper flakes (less if you don’t like spice)

Instructions

1. Make the sauce by combining all the ingredients listed. Set aside.
2. In a medium bowl, whisk together the remaining 1/4 cup of soy sauce (or tamari/liquid aminos) with the tapioca powder or cornstarch. Add the chicken pieces and stir to coat.
3. In a large skillet, heat 1 tbsp coconut oil over medium-high heat. Working in 2 batches, stir-fry the chicken pieces until browned and cooked through, about 3-4 minutes total. Remove the chicken from the pan and set it aside.
4. Once all of the chicken is cooked, use the same skillet to cook the rest of the ingredients. Heat the remaining tbsp of coconut oil over medium heat and add the chopped bell peppers and onions. Stir-fry for about 5 minutes, until they begin to soften. Add the cashews, ginger, garlic, and red pepper flakes. Stir-fry for another 2-3 minutes and then add the sauce and cooked chicken back to the pan.
5. Bring to a simmer and cook until the sauce thickens, about 2-4 more minutes.
6. Serve over rice or a combo of rice + cauliflower rice. Enjoy!