GRILLED KUNG PAO CHICKEN BOWLS

CHICKEN INGREDIENTS

½ Cup Coconut Aminos

½ Cup Avocado Oil

1 Teaspoon Himalayan Pink Salt

1 Teaspoon Garlic Powder

1 Tablespoon Sriracha

1 Tablespoon Honey

1 Tablespoon Apple Cider Vinegar

4 Chicken Breasts

BOWL INGREDIENTS

2 Cups Cooked Brown Rice

1 Red Bell Pepper Sliced

¼ Cup Diced Onions

1 Cup Carrots Sliced

1 ¼ Cup Mushrooms Sliced

3 Cups Broccoli Florets

2 Tablespoons Extra Virgin Olive Oil

½ Cup Cashews or Peanuts

Handful of Cilantro Chopped

SAUCE INGREDIENTS

¼ Cup Coconut Aminos

2 Tablespoons Coconut Sugar

1 Tablespoon Toasted Sesame Oil

1 Tablespoon Peanut Butter

½ Tablespoon Sriracha

¼ Teaspoon Himalayan Pink Salt

1 Tablespoon Honey

ASSEMBLY

1. Marinate the chicken by adding all of the ingredients to a medium sized bowl and mix until fully combined. 
2. Add the chicken and marinate for 8 – 24 hours.
3. Make the sauce by adding all of the ingredients to a small bowl.  Mix until fully combined and set aside. 
4. Add the bell pepper, onions, carrots, mushrooms, broccoli, and oil to a large frying pan. 
5. Sauté over medium heat until the onions are translucent. 
6. Heat the grill to 450F.
7. While the grill is heating add the sauce to the veggies and sauté on low while you grill the chicken. 
8. Grill the chicken for 4 minutes.
9. Flip the chicken and grill for an additional 4 minutes.
10. Mix in the cashews and the cilantro to the veggies. 
11. Portion and add the brown rice to the bowls. 
12. Add any extra sauce from the veggies to each of the bowls. 
13. Add the veggies and the chicken, then serve. 
14. ENJOY!