Chicken Kung Pao

INGREDIENTS

• 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.

Bon Appetit!