Kung Pao Chicken is a spicy stir-fry dish that is found at most Chinese restaurants, and it happens to be one of my favorite meals. This paleo friendly version of Kung Pao Chicken version uses arrowroot instead of cornstarch, coconut aminos instead of soy sauce, and cashews instead of peanuts. My favorite dish to serve this with is cauli-fried rice.
This recipe is fairly spicy as written, so if you do not like a lot of heat then use less dried red chili, or remove them from the pan after sauteing them and add them back in when you add the chopped cashews.
[Photo Source: PaleoCupboard.com]