Name: Paleo Chinese Chicken Stirfry - Gong Bao Ji Ding Recipe (Kung Pao)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 chicken breasts, diced; 1/2 cucumber, peeled and diced; 1 carrot, peeled and diced; Handful of cashews (optional); 6 dried red chilies (add more if you prefer it spicy); 4 cloves garlic, minced; 2 Tablespoons tamari sauce; 1 teaspoon white wine vinegar; Coconut oil or avocado oil to cook in

Ingredients

2 chicken breasts, diced
1/2 cucumber, peeled and diced
1 carrot, peeled and diced
Handful of cashews (optional)
6 dried red chilies (add more if you prefer it spicy)
4 cloves garlic, minced
2 Tablespoons tamari sauce
1 teaspoon white wine vinegar
Coconut oil or avocado oil to cook in

Instructions

Saute the diced chicken breast in coconut oil on high heat until cooked through. Remove and put on a plate.
Saute the diced carrot, cucumber, cashews, and chilies in coconut oil on high heat until the carrots soften a bit (5 minutes).
Add in the diced chicken, garlic, tamari sauce, and vinegar. Saute for 5 more minutes and serve.