Kung Pao Chicken

⅓ cup cornstarch (use arrowroot powder for paleo)

¼ tsp black pepper

¼ tsp salt

1 to 1 ¼ lbs boneless, skinless chicken breasts (about 2 to 3 pieces), cut into bite-sized chunks

3 to 4 tablespoon olive oil or avocado oil

note: *4 to 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE)

⅔ cup roasted cashews (or roasted peanuts)

1 red bell pepper, chopped into bite-sized pieces

1 zucchini, chopped into halves

Sesame seeds and chopped green onions, for garnish (optional)

Sauce (If you like this dish saucier - feel free to double the recipe)

½ cup low-sodium soy sauce (use gluten free tamari or coconut aminos for paleo if necessary)

½ cup water

4 tablespoons honey (use raw for paleo)

4 Tablespoons hoisin sauce (use gluten free or a homemade paleo

3 garlic cloves, minced

1 tsp grated fresh ginger

¼ to ½ teaspoon dried red pepper chili flakes

subheading: Cornstarch slurry:

2 tablespoons cornstarch (use arrowroot powder for paleo)

3 tablespoons water

subheading: For meal prep:

Cooked rice, quinoa or noodles

Lunch containers

Directions at lifemadesweeter.com

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