Chicken Kung Pao


  • 1 1/2 lb organic chicken breast, cut into chunks
  • 1 red organic pepper, diced
  • 1 yellow organic pepper, diced
  • 1 orange organic pepper, diced
  • 9 oz snow peas
  • 1 tbsp ginger, minced
  • 1/3 cup raw cashews
  • 1 tsp pepper flakes, optional
  • 2 tbsp olive oil
  • 2 cups uncooked brown rice

For the sauce

  • 2 tbsp rice wine vinegar
  • 2 tbsp tomato ketchup
  • 4 tbsp soy sauce, gluten free
  • 2 tbsp unrefined sugar
  • 1/4 cup water
  • 3 tsp arrowroot powder, or cornstarch

Cooking Process

  1. Cook brown rice according to package instructions. I do mine in a rice maker which you can use for quinoa too. Mix the sauce ingredients in a small bowl and set aside.
  2. In a large non-stick skillet place the olive oil over medium to high heat.
  3. Add the chicken and cook for 5-6 minutes. Add the peppers and ginger and cook stirring occasionally for another 5 minutes until everything is almost cooked.
  4. Add the snow peas and cook for another minute.
  5. Add the cashews and sauce to the skillet and cook for 1 minute over high heat until the sauce thickens. Serve over the brown rice while still warm.

Chicken Kung Pao

Bon Appetit!

Chicken Kung Pao