Eggless Kung Pao Chicken with Cashews

Total time50 min

Prep time20 min

Cook time15 min

4.7

(29)

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!