Instant Pot Kung Pao Chicken

¼ teaspoon black pepper

⅛ teaspoon salt

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

2 Tablespoons olive oil or avocado oil

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)

subheading: SAUCE: (If you like this dish saucier - feel free to double the amount and save the rest for another dish):

¼ cup coconut aminos

1 teaspoon fish sauce

¼ cup water

1 to 2 teaspoon granulated low carb sweetener , OR honey for paleo

1 teaspoon five spice powder

2 garlic cloves minced

1 teaspoon grated fresh ginger

¼ to ½ teaspoon dried red pepper chili flakes

½ teaspoon xanthan gum (use 1 teaspoon arrowroot powder for paleo)

1 Tablespoon water

subheading: For Meal Prep:

Cooked rice , cauliflower rice, zoodles, quinoa or noodles

Directions at lifemadesweeter.com

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