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Lighter Kung Pao Chicken with Cashews

A stir-fry of diced chicken, dried chilies, and cashews in a lightly thickened savory-tangy sauce, made with less oil and sugar.

Ingredients

  • 1.25 lb boneless skinless chicken breast diced
  • 0.33 cup roasted unsalted cashews
  • 1 red bell pepper diced
  • 4 dried red chilies
  • 3 scallions cut into pieces
  • 3 cloves garlic sliced
  • 1 tbsp fresh ginger minced
  • 2 tbsp tamari
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 1 tsp sugar
  • 2 tbsp avocado oil divided

Instructions

  1. Whisk together the tamari, rice vinegar, cornstarch slurry, and sugar in a small bowl; set aside.
  2. Heat 1 tablespoon oil in a wok over high heat. Add the chicken and stir-fry 4-5 minutes until cooked through and lightly browned; remove and set aside.
  3. Add the remaining oil, dried chilies, garlic, and ginger, and stir-fry 30 seconds until fragrant.
  4. Add the bell pepper and scallions and stir-fry 2 minutes until just tender-crisp.
  5. Return the chicken to the wok, pour in the sauce, and toss until it thickens and coats everything, about 1 minute.
  6. Stir in the cashews just before serving so they stay crisp.