crispy kung pao chicken bowls (Edit recipe)

Ingredients

kung pao sauce

• 2 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
• 2 Tbsp Coconut Aminos
• 2 Tbsp Peanut Butter
• 2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto
• 2 Tbsp Chili Garlic Sauce
• 2 Tbsp Rice Wine Vinegar, or mirin
• 1 Tbsp Arrowroot Flour, mixed in a little water to form a slurry
• 1/4 cup Water
• 1 tsp Ginger, Ground
• 1/2 tsp Szechuan Peppercorns - Texas Salt Co.
• 1/2 tsp Gochugaru (Korean Chili Pepper Flakes)

remaining bowl

•  Chicken Tenders, I used a GF lightly breaded chicken tender
•  cilantro-lime cauliflower rice (click for recipe), may sub for hearts of palm rice
•  Hearts of Palm Spaghetti, may use in place of rice
•  sautéed frozen vegetables (click for recipe), I used broccoli
•  Sacha Inchi Nuts - Imlak'esh Organics, or peanuts