Fructose Free Kung Pao Chicken with Cashews
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs, cut into Ā¾-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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp arrowroot starch
- 1 tsp toasted sesame oil
- Ā½ 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 Ā¾-inch pieces
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 scallions, white and green parts separated, cut into 1-inch pieces
- Ā¾ cup dry-roasted cashews (unsalted)
- Ā¼ 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.
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