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Kung Pao Chicken

Orange Icon  Kung Pao Chicken

Orange Icon  Kung Pao Chicken

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Submitted by: Isabel De Los Rios

Prep Time: 0 Seconds

Cook Time: 10 Minutes

Servings: 4

A Beyond Diet take on the traditional Chinese dish.

  • 1 tea, oolong, bag, organic
  • 2 tbs. soy sauce, wheat-free, organic
  • 1 tbs. almond flour, organic
  • 1 tbs. ginger, fresh, organic
  • 1 lbs. chicken breast, skinless, organic, free-range
  • 3 tbs. coconut oil, raw, extra-virgin, organic
  • 1 tbs. ginger, fresh, organic
  • 3 clove garlic, fresh, organic
  • 1 tea, oolong, bag, organic
  • 1/2 c. bell pepper, red, fresh, organic
  • 1/2 c. bell pepper, yellow, fresh, organic
  • 3 green onion, fresh, organic
  • 2 tbs. lemon juice, pure, organic
  • 4 tbs. peanuts, raw, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste

MAKE THE MARINADE: Open 1 bag of oolong tea and pour into a bowl. Add soy sauce, almond flour, fresh ginger (peeled and minced), and red pepper flakes. Stir well. Place chicken (cut into 1/4-inch wide strips) in the bowl, cover with marinade, and marinate in refrigerator for at least 30 minutes.

MAKE THE KUNG PAO CHICKEN: Heat coconut oil over medium-high heat in a large skillet. Add ginger (peeled and minced), minced garlic, and the contents of the remaining bag of oolong tea. Sauté until fragrant (about 30 seconds). Pour entire contents of bowl of chicken marinade mixture into the skillet; sauté for 2 minutes. Stir in julienned peppers, julienned onions, and lemon juice. Season entire skillet with salt and pepper. Cook, stirring occasionally, for another 1 1/2 minutes (until chicken is no longer pink). Add peanuts; toss. Serve mixture warm over rice or veggies.