Created in partnership with I Heart Umami, from her cookbook Asian Paleo. This spin on classic Kung Pao Chicken will satisfy your Chinese food craving, no soy or vegetable oils required!
contains: Coconut, Cashew
Sautéed Shiitake and Bok Choy (Bok Choy, Cabbage, Shiitake Mushroom, Water, Rice Vinegar, Olive Oil, Garlic, Ginger, Sea Salt, Sesame Oil), Marinated Chicken Thigh (Chicken Thighs, Applesauce, Coconut Aminos, Minced Garlic, Lime Juice, Garlic Powder, Cumin, Paprika, Ground Ginger), Yellow Onion, Red & Green Bell Peppers, Olive Oil, Kung Pao Sauce (Water, Coconut Aminos, Chili Oil, Tomato Paste, Rice Vinegar, Lemon Juice, Arrowroot Flour Starch, Sesame Oil, Sea Salt, Black Pepper, Crushed Red Pepper), Cashews, Roasted Green Onions
Made in a kitchen that uses milk, egg, fish, shellfish, tree nut, peanut, wheat, and soy ingredients.
4g fiber, 8g sugar, and 680mg sodium
transfer to oven safe dish, pour sauce, cover with foil
20-22 min at 350°F
Recommended for best flavor
Best when you're in a hurry