Nut-Free Kung Pao Chicken without Peanuts

Ingredients

• 1 pound boneless, skinless chicken breasts, diced
• 1 cup bell peppers, diced (any color)
• 1 cup zucchini, diced
• 1 cup green onions, chopped
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced

Instructions

1. 1. In a medium bowl, combine soy sauce, rice vinegar, honey, and cornstarch to create the sauce. Whisk until smooth.
2. 2. In a large skillet or wok, heat sesame oil over medium-high heat. Add diced chicken and sauté until browned and cooked through, about 5-7 minutes.
3. 3. Add minced garlic, ginger, and crushed red pepper flakes to the skillet. Stir-fry for an additional 1-2 minutes until fragrant.
4. 4. Add the diced bell peppers, zucchini, and half of the green onions to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. 5. Pour the prepared sauce over the chicken and vegetables, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens. Garnish with the remaining green onions before serving.

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