Kung Pao Chicken with a Spicy Peanut Sauce (Edit recipe)

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This recipe was made by our founder's husband, Harry Foster, who loves to grill with his family! It is definitely a Foster family favorite and the perfect recipe to make with the grill-lover in your life. The sauce that goes with this Kung Pao Chicken is delicious; you may want to make extra to keep on hand. Enjoy!

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PREP TIME

8 hours

COOK TIME

20 minutes

INGREDIENTS

Serves: 3-5

Ingredients

1 cup Coconut Aminos
1/2 cup Rice Vinegar
2 Tbsp Sriracha, (or more if you need some extra POW!)
2 Tbsp Honey
1-2 tsp Chili Flakes
2-3 Tbsp Peanut Butter
2-3 tsp Ginger Root
3-4 cloves Garlic
2-3 Boneless Skinless Chicken Breasts
Bell Pepper, or veggies of choice (onions, mushrooms, etc)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put everything besides the chicken and vegetables in a Vitamix/blender and blend for 30 seconds.
Cut the chicken breast into smaller pieces to assemble on the skewers.
Marinate the chicken in the Kung Pao sauce overnight.
Leave the wooden skewers in water for at least 30 minutes to prevent from burning on the grill.
Grill chicken and veggies until they are fully cooked (around 15 minutes).
Boil the remainder of marinade for 5 minutes, stirring constantly to thicken and use and dipping sauce.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	349
Fat:	7 g
Carbohydrates:	56 g
Protein:	16 g
Cholesterol:	57 g
Sodium:	2788 mg
Fiber:	1 g
Sugars:	43 g
Calculated for total recipe.