• Kung Pao Chicken

    Kung Pao chicken


    • 500 grams boneless, skinless chicken thighs
    • 2 teaspoons arrowroot powder
    • 2 teaspoons sesame oil
    • 3 tablespoons soy sauce (low sodium is best or dish tastes salty)
    • 2 teaspoons honey
    • 1/2 teaspoon dried ginger
    • 1 tablespoon coconut butter
    • 2 cloves garlic, minced
    • 1/4 cup spring onion, chopped
    • 1/3 cup cashews, chopped
    • salt and pepper


    1. Cut the chicken thighs into 1 inch pieces and season with salt and pepper. Set aside
    2. Prepare the sauce by combining the arrowroot powder, sesame oil and soy sauce in a small saucepan. Stir to combine. Place over a medium heat, add honey and dried ginger. Bring to a very light boil while stirring frequently. Remove from heat and set aside. If the sauce become very thick or jelly like, simply add a small volume of water to thin it out.
    3. In a large fry pan or wok, melt coconut butter over a medium-high heat. Add garlic and saute for 30-60 seconds. Add chicken and cook for 3-5 minutes or until browned all over.
    4. Add spring onion to the pan and toss to combine. Pour in sauce and cook for another 2-3 minutes until heated through and chicken is fully cooked
    5. Add chopped cashews, stir and serve either on its own or over a bed of cauliflower fried rice