Recipes

Ingredients

• INGREDIENTS FOR KUNG PAO FINISHING SAUCE:
• 2 Tbsp. Tapioca Flour
• 2 Tbsp. Water
• 1 tsp. 5 Spice Powder
• 1 Tbsp. Fish Sauce
• 1 Tbsp. Molasses
• INGREDIENTS FOR KUNG PAO CHICKEN AND COOKING LIQUID:
• 1 Tbsp. Cooking Oil (we used Avocado)
• 1 Tbsp. Grated Ginger
• 3 cloves Garlic, chopped
• 20 ounce Boneless, Skinless Chicken Thighs, chopped into large pieces
• 3 Tbsp. Tamari or Soy Sauce
• 1 Tbsp. Maple Syrup
• 1 Tbsp. Rice Vinegar
• 1/2 Cup dried, whole Szechuan Chilies
• 1 Zucchini, sliced into halfmoons about 1/4 inch thick
• 2 Cups Cooked Rice
• INGREDIENTS FOR TOPPINGS:
• 2 tsp. Toasted Sesame Oil
• 1/2 Cup Peanuts
• 2 Green Onions, thinly sliced
• EQUIPMENT:
• Large Sauté Pan or Wok

Directions

1. In a small bowl, mix together the tapioca flour, water, 5 spice powder, fish sauce, and molasses. Set aside.
2. Heat the cooking oil over high heat.
3. Brown the chicken pieces.
4. Add the ginger and saute for about 2 minutes.
5. Add the garlic and saute for about 30 seconds.
6. Stop the cooking process by add 1 Tbsp. rice wine vinegar, tamari, and maple syrup.
7. Add the chilis and zucchini and saute for 1 minute.
8. Stir in the finishing sauce and let it cook for about 2 minutes; or until slightly thickened. Add in the sesame oil.
9. Remove from heat. Serve over cooked riced and top with peanuts and green onions.