Kung Pao Chicken

KUNG PAO CHICKEN

2 lb  chicken thighs 

6 garlic cloves

1 tsp ground ginger

6 oz cashews

Green onions, sliced 

Sweet & Spicy Kung Pao Sauce: 

1 cup coconut aminos

1/2 C raw honey

4 tsp. chili paste 

2 tsp. sesame oil

2 C uncooked white jasmine rice

Roasted broccoli on the side 

Cook rice and roast broccoli 

Cube chicken and place in a greased skillet over medium heat. Add whole garlic cloves and ginger. Cook until all sides of the chicken are golden brown and chicken is cooked through. Turn heat off. 

Whisk all the sauce ingredients together and add to small saucepan. Bring to boil, stirring constantly for two minutes then reduce heat to low and cook for 10 minutes until mixture thickens. Pour sauce over chicken mixture and stir cook on high for a few minutes to further reduce. 

Serve chicken over white rice, add cashews and green onions with broccoli on the side.