3 scallions, sliced, white and green parts, separated
3 tablespoons chopped roasted unsalted cashews
Kung Pao Sauce
3 tablespoons light soy sauce
1 tablespoons rice vinegar
1 teaspoon honey
2 tablespoons sesame oil
freshly ground pepper, to taste
Directions
Whisk together the ingredients for the sauce and set aside.
If you have a spiralizer, trim and slice the sweet onion with Blade A. Otherwise slice it into thin slices by hand.
Heat a wok or large skillet over medium-high heat and add in the coconut oil. Add the chicken, season with salt and pepper and cook for about 8 minutes until cooked through and golden brown. Immediately add in the onions and stir-fry until just wilted, about 1 minute. Add the snap peas, garlic, ginger, chiles and white scallions and stir-fry until snap peas are nearly crisp-tender, about 2 minutes more.
Add the prepared sauce and stir-fry to coat, about 1 minute.
Transfer to a platter or divide into bowls, sprinkle with the nuts, remaining green scallions and serve.
*Wine Pairing: “Johnine has been making Kung Pao Chicken since we started dating in the early 90s. Since that time, we’ve always enjoyed it with off-dry Riesling, which compliments the soy sauce and slightly spicy flavors.” – Brian Talley
