Kung Pao-Style Chicken with Sunflower Seeds

Ingredients

• 1.5 lbs Chicken thigh
• 3 tbsp Coconut aminos
• 2 tbsp Chinkiang-style black vinegar substitute (balsamic)
• 10 chilies Dried red chilies
• 1 tsp Sichuan peppercorns
• 1/3 cup Sunflower seeds
• 2 medium Zucchini
• 5 cloves Garlic
• 1 tbsp Ginger
• 4 stalks Green onions

Instructions

1. 1

   Cube chicken and marinate in 1 tbsp coconut aminos for 20 minutes.

2. 2

   Blister zucchini in a screaming-hot wok; set aside.

3. 3

   Fry dried chilies and Sichuan peppercorns in oil until fragrant.

4. 4

   Stir-fry chicken with garlic and ginger until just cooked.

5. 5

   Add sauce of coconut aminos and balsamic; reduce until lacquered.

6. 6

   Return zucchini, toss with green onions and toasted sunflower seeds.