Alpha Gal Friendly Kung Pao Chicken with Cashews

Total time50 min

Prep time20 min

Cook time15 min

4.7

(29)

Alpha Gal Friendly Kung Pao Chicken with Cashews

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
2 tbsp coconut aminos
1 tbsp arrowroot starch
1 tsp toasted sesame oil

For the sauce

3 tbsp coconut aminos
1 tbsp rice vinegar
1 tbsp raw honey
1 tsp arrowroot starch
1 tsp toasted sesame oil
½ tsp crushed red pepper flakes

For the stir-fry

2 tbsp avocado oil, divided
6 dried red chilies (such as tien tsin or arbol), stems removed
1 tbsp fresh ginger, finely minced
3 cloves garlic, finely minced
1 red bell pepper, cut into ¾-inch pieces
3 scallions, white and green parts separated, cut into 1-inch pieces
¾ cup dry-roasted cashews (unsalted)
¼ tsp salt, or to taste

For serving

2 cups cooked brown rice, for serving
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, combine the chicken pieces with 2 tbsp coconut aminos, 1 tbsp arrowroot starch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, rice vinegar, honey, 1 tsp arrowroot starch, 1 tsp sesame oil, and crushed red pepper flakes until smooth. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!